Here is another crock pot recipe for you! If you haven’t noticed yet, I really love my crock pot! I love it so much that I break mine, from using it too much every 6 months to a year! Yes, that is true! So, I wanted to switch it up a little with this recipe and instead of just having bbq roast, I decided to make bbq roast nachos! It was such a great decision too! This recipe is a Crohn’s friendly recipe and my husband was very excited about the switch! I hope you enjoy these yummy nachos too!
Until next time,
The Late Farmer
Disclaimer: I received Wholly Guacamole products for review, no other compensation was received. All opinions and thoughts expressed are 100% my own.
Wholly Guacamole was a sponsor of our Blogger Recipe Challenge group this month and I used the Wholly Chunky Avocado dip and Wholly Salsa Mild dip with this recipe. Of course nachos must have some avocado and salsa on them! Putting the Wholly Guacamole dips on top of these BBQ Roast Nachos, was like putting a cherry on top of a sundae it definitely gave them an extra burst of flavor! If you would like to learn more about Wholly Guacamole you can visit their website or Facebook page!
BBQ Roast Nachos
3-4 lb Rump Roast
1 Bottle of BBQ Sauce
16 ounces of Beef Broth
Take your rump roast and place it in the bottom of your crock pot. You want to pour the bbq sauce on top of the roast. Then measure out 16 ounces of beef broth and pour the beef broth into the empty bbq sauce bottle. Put the lid on the bbq sauce bottle and shake, then pour the broth in the crock pot. This will allow you to get every last bit of that bbq sauce in your recipe! Put the lid on your crock pot and cook for 16 hours on low, you want to turn the roast every 4-6 hours. Once your roast is done, allow it to cool then shred the meat. Spread out some tortilla chips on a plate, put your shredded meat on top of the chips, add cheddar cheese and top it off with the avocado and salsa dip!
Enjoy!! : )