Bourbon Pot Roast Nachos
Back in college, there was a Pepe’s in my food court. I am not lying when I tell you I used to eat the nachos from there at least four times a week. Oh man, do I miss that 20-year-old metabolism. I don’t really miss those nachos, though, because I have matured and moved on to bigger and better recipes. When I am jonesing for a nacho fix, I love to pressure cook this bourbon pot roast until it is so tender it’s falling apart. It is spicy, sweet and juicy, which makes it perfect for loading a tortilla chip with maximum flavor. While it cooks, gather all your favorite nacho toppings, and then go to town! Worry about your metabolism later.
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Serves 4-6 people
For the Pot Roast
2.5 lbs (1.2 kg) chuck-eye beef roast
1 tablespoon (15 g) salt
1 teaspoon freshly cracked black pepper
1 teaspoon onion powder
1 tablespoon (15 ml) olive oil
For the Bourbon Glaze
1/4 cup (60 ml) red wine
1/3 cup (80 ml) bourbon
2 tablespoons (30 g) ketchup
1/4 teaspoon thyme
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon (15 g) maple syrup
1 tablespoon (15 ml) Worcestershire sauce
1/2 teaspoon prepared grated horseradish
2 garlic cloves, grated
For the Nachos
8 ounces (230 g) tortilla chips
3/4 cup (110 g) Big-Batch Black Beans (page 160)
2 cups (450 g) shredded bourbon pot roast meat
1-1/2 cups (170 g) shredded sharp cheddar cheese
1/2 cup (50 g) shredded mozzarella cheese
1 jalapeño, sliced
2 green onions, chopped
1/2 cup (90 g) diced tomatoes
chopped fresh cilantro for garnish
Use paper towels to blot the beef roast dry. Season with salt, pepper and onion powder on all sides.
Whisk together the red wine, bourbon, ketchup, thyme, salt, pepper, maple syrup, Worcestershire, horseradish and garlic in a small mixing bowl.
Add the olive oil to Instant Pot. Press “Sauté,” and then add the seasoned beef to the Instant Pot.
Sear on all sides for about 10 minutes total. Remove the beef and transfer it to a plate off to the side.
Press “Cancel,” and then deglaze the Instant Pot with half the bourbon glaze. Use a wooden spoon to scrape all the charred beef bits off the bottom of the pot.
Place the beef roast back into the pot. Pour the remaining glaze over the beef. Secure the lid, placing the steam vent in the closed position. Press “Pressure Cook” until the light is beneath “High Pressure.” Use the “−/+” buttons to set the time display to 60 minutes.
Once the timer is done, quick release the pressure. Remove the lid. Use two forks to shred the beef and mix it with the sauce.
Arrange the tortilla chips on a medium baking sheet. Top with beans and three-quarters of the beef. Cover with the cheddar, mozzarella and remaining beef. Place under a high broiler in the oven for 5 minutes.
Remove the nachos when the cheese is melted. Top with the jalapeño, green onion, tomatoes and cilantro.