Slow-Cooker Beef Nachos

Ingredients

• 12 oz mild banana pepper rings 
• 15 oz beef broth canned
• 15 oz black beans rinsed canned
• 6 servings cilantro leaves sour
• 3  garlic cloves minced
• 6 servings monterrey jack cheese shredded
• 6 servings onion finely chopped
• 3 lb beef rump roast boneless
• 6 servings salt and pepper to taste
• 6 servings tomatoes chopped
• 6 servings tortilla chips 
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• baking sheet
• oven
• slow cooker
• cutting board

Directions

1. Season roast with salt and pepper. Brown all sides of roast in hot oil in a large skillet over high heat.
2. Place in a 6-qt. slow cooker.
3. Add banana pepper rings, beef broth, and garlic. Cover and cook on LOW 8 hours or until meat shreds easily.
4. Transfer to a cutting board, reserving liquid in slow cooker. Shred roast; return to slow cooker. Keep warm on LOW. Preheat oven to 35
5. Place tortilla chips on a baking sheet; top with shredded beef, black beans, tomatoes, onion, and cheese.
6. Bake 10 minutes.
7. Serve with cilantro, avocado, and sour cream.