Ingredients

3 lbs boneless beef chuck roast

1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce

1 bag nacho chips

Optional:  shredded nacho cheese, sliced jalapenos, guacamole, sour cream

Instructions

1. Place meat in slow cooker.
2. Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of meat.
3. Cover and cook on low for 8-10 hours or high for 4-5 hours or until meat is fully cooked and very tender.
4. Remove meat, allow to cool slightly and remove any excess fat. Shred meat using two forks and return to slow cooker with sauce.
5. Arrange nacho chips on platter.  Top with shredded beef.
6. If desired, sprinkle shredded nacho cheese on top.5.  Serve with sliced jalapenos, guacamole, and sour cream (optional).

Makes 8-10 servings.