Slow-Cooker Beef Nachos

by Cindi Sutter, Founder & Editor Spirited Table®—By Julie Hutson, Callahan, Florida— "This is surprisingly yummy to have such simple ingredients." #11

Ingredients

• 1 (3-lb.) boneless beef rump roast

• Salt and pepper to taste

• 1 tablespoon vegetable oil

• 1 (12-oz.) jar mild banana pepper rings

• 1 (15-oz.) can beef broth

• 3 garlic cloves, minced

• Tortilla chips

• 1 (15-oz.) can black beans, rinsed

• Tomatoes, chopped

• Onion, finely chopped

• Shredded Monterey Jack cheese

• Cilantro, avocado, and sour cream

Instructions

• Step 1

  Season roast with salt and pepper. Brown all sides of roast in hot oil in a large skillet over high heat. Place in a 6-qt. slow cooker. Add banana pepper rings, beef broth, and garlic. Cover and cook on LOW 8 hours or until meat shreds easily. Transfer to a cutting board, reserving liquid in slow cooker. Shred roast; return to slow cooker. Keep warm on LOW. Preheat oven to 350°. Place tortilla chips on a baking sheet; top with shredded beef, black beans, tomatoes, onion, and cheese. Bake 10 minutes. Serve with cilantro, avocado, and sour cream.