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Sheet Pan Nachos with Pulled Brisket or Beef Roast


  • 2 tbsp olive oil plus 1 tbsp butter to sear the beef
  • 2-3 pounds grassfed beef brisket or roast I have found any beef roast cut works!
  • 3-4 tbsp of taco season mix divided (I use my own taco season blend. I keep a jar of a triple batch of the seasoning in my pantry, so it is easy to use!)
  • 2 tbsp tomato paste
  • 2 tsp coconut sugar honey, maple syrup, or sugar works here - it cuts the acid in the tomato paste.
  • ½ - 1 cup beef broth chicken broth or water would be fine if that is all you have – I also happen to think swapping some of the liquid for a good beer or red wine tastes amazing
  • 1 large onion sliced into strips
  • 4 cloves of garlic minced
  • Sea salt/pepper to taste
  • Tortilla chips of choice
  • Cheese of choice if using
  • Nacho toppings of choice
  • 1 tsp starch of choice *you may not need this if you are using a taco seasoning mix that already has starch or flour in it – this is to thicken the sauce. You can use potato starch, GMO free corn starch, tapioca starch, or arrowroot.


  • Warm a skillet over high heat with the olive oil and butter while you season the beef. Pat dry your beef roast and sprinkle 1 tablespoon of taco season ON EACH SIDE of the beef, rubbing it into the beef on each side. (Total of 2 tablespoons of taco seasoning on the beef roast – if your roast is on the bigger side, you might use a bit more than 2 tablespoons)
  • Put the seasoned beef roast in the hot oil to sear. LEAVE the beef in the skillet for a few minutes until a nice crust forms – if the beef is sticking when you pull it up that means it might need a bit longer. If it pulls away from the pan easily, you’ve made a nice crust on the beef! Turn the beef roast to the other side to sear for a few minutes.
  • While the beef roast is searing you can whisk the sauce. Put 1-2 tablespoons of taco seasoning into a medium mixing bowl. Add the tomato paste, coconut sugar, and broth and whisk to combine until smooth.
  • Put the whisked sauce, sliced onion, and minced garlic into the bottom of your slow cooker. Add the seared beef. I like to put the beef into the sauce, then turn it over so that it is coated on both sides. Put the lid on your slow cooker, and cook on low for 8-10 hours.
  • Remove the cooked beef to a cutting board and shred with 2 forks. Strain out about a cup of the sauce from the slow cooker, and whisk a teaspoon of potato starch into the liquid – this will make a thicker sauce for the beef. Mix the shredded beef with the thickened sauce – you can use as much of the sauce as you want to your desired consistency, and you can make more if you want it saucier!
  • To make the sheet pan nachos, pre-heat the oven to 400 degrees.
  • Line your sheet pan with tortilla chips. Sprinkle the cheese, then the shredded beef, and then the toppings of your choice. You can sprinkle extra cheese on the top if you want!
  • Bake the sheet pan tacos in a 400-degree oven for 15 minutes. Garnish with green onion, fresh herbs, sour cream – whatever you like!