- 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2 to 2-1/2 pounds)
- 1 tablespoon vegetable oil (optional)
- 1 cup beef broth
- 1 large onion, chopped
- 2-3 large carrots, peeled, cut in half
- 1/2 large bag tortilla chips
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup black olives, sliced
- 1 tomato, diced
- 1 1/2 lbs. tomatillos
- 1/2 cup chopped white onion
- 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
- 1 garlic clove
- 1/2 cup cilantro leaves
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cumin
- 1 cup sour cream or Greek yogurt
- Salt and Pepper, to taste
Preheat oven to 350 degrees.
For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Add broth. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired.
For the tomatillo salsa, place tomatillos, onion, peppers and garlic clove in a saucepan, cover with water. Bring to a boil, then reduce to a simmer for 5 minutes. Remove tomatillos and other ingredients with a slotted spoon; place in a blender or food processor. Add the cilantro, lime juice and salt. Pulse until all ingredients are finely chopped and mixed. Set aside.
Spread chips on the bottom of a baking sheet. Layer both cheeses evenly over chips Top with olives. Bake for 5-10 minutes until cheese melts and chips warm. In a large bowl, mix together 1/2 lb. of the warm shredded beef, 1½ cups of the tomatillo sauce, diced tomatoes and the cumin. Spread mixture over nachos when removed from the oven. Serve with sour cream or Greek yogurt.
Cover and refrigerate remaining beef and tomatillo salsa for other uses.
Sponsor: UT Beef Council