Pella Chronicle

October 21, 2013

Pot Roast Nachos

The Chronicle

Pella —

3 lb pot roast
2 clove garlic
2 Tbsp pimento stuffed olives
1/4 c ham
2 Tbsp oregano, dried
1 tsp onion powder
1 tsp garlic powder
1/2 c tomato sauce
2 c beef broth
1 bay leaf
1 c monterey jack cheese
1/4 c mexican crema or sour cream
2 jalapeno peppers
  packaged corn tortillas


Rinse Roast and cut about 6 to 7 slits into the meat. Dry well and set aside.

To a food processor add the Garlic cloves, ham, oregano salt and pepper to taste, Stuffed Oilives and mince. Pour into a bowl and stuff the slits with the Olive mixture. Any leftover spread throughout the Roast.
Season the Roast with the rest of the dry ingredients, set aside. In a Dutch oven or crock pot add 2 tablespoons of Olives oil and once heated add the Roast brown on all sides and add Beef broth, pour the Tomato sauce over the roast cover and allow to cook over medium heat for 2 hours or until fork tender. * If your using a Crock pot set it on high*
While the Roast is cooking you can cut the Tortillas they can be fried or baked until crispy. Set aside, once the roast is tender shred with forks, place bck in liquid , Arrange the chips on serving platter place shredded beef over the chips, sprinkle the cheese over the chips and Beef, and place in the oven until melted. Slice the peppers once melted place the peppers throughout the dish and pour the Crema or sour cream over the chips.