Shredded Beef Nachos

The best quote from tonight's dinner will go down in history as one of the most random and funny things ever from Dos (child number two of course).  Understand that I have four boys and one little girl raised with four boys, so this is typical of dinner time conversation in our house and was received with roaring laughter....
"Have you ever farted, then impersonated your farts with other farts that sound like echoes?"

Sorry about that.  On to our dinner!  We had shredded beef nachos tonight, one of our families favorites. 


Shredded Beef Nachos
recipe made up by ME!

4 lb. rump roast
8 oz. can of tomato sauce
4 oz. can of diced green chiles
Diced onion (I hate onions and tend to avoid them in cooking, but if you like them then I say ADD IT!)
Salt, pepper, minced garlic, and chili powder to taste

Directions:

Put the roast in your slow cooker.  Pour the can of tomato sauce over.  Fill the empty can up with water and pour that into the slow cooker also.  Add the can of green chiles and the onion (if you like that sort of thing).  Sprinkle the roast with salt, pepper, minced garlic and chili powder to taste.  Cook for 8 hours and remove most of the juices.  Leave enough juice so that the meat won't be dry (I don't know, maybe 1/2 to 3/4 cup worth).  Shred the roast.

Here are the things I have available for my family to put on our nachos - nacho cheese sauce, shredded cheddar cheese, refried beans, black beans, sour cream, top secret homemade salsa, olives, avocados, onions, and tomatoes.  I wonder if I forgot anything?  Of course, the chips are important.  Find the best chips to use that you can.  They really make a difference.  If you're in Oregon or Utah, I recommend Juanita's.  If you're in Arizona, I recommend the ones they make in house at Food City.  Assemble your nachos and ENJOY!!