Roast and Potato Nachos (Encore Dish for Roast)

Hearty roast tops fried potato slices for a unique and mouth-watering treat in these Roast and Potato Nachos.
This is the Encore Dish to that super easy Two Pack Slow Cooker Roast.
A little planning can save you a lot of time in the kitchen
and a lot of money that you won’t have to spend going through the drive through.
Roast Potato Nachos
If you don’t know what my Encore Dish is check here.
I really don’t know how these Roast and Potato Nachos were born, but
it seems logical, right?
I don’t know why it hasn’t come to me before.
Cook the fries per package instructions for baking in oven.
I wrapped the roast in heavy aluminium foil and heated it in the oven while the fries were cooking.
Heat it first, then shred it and the roast will stay moist.
I layered the waffle fries on a platter topping it with shredded roast then cheddar cheese and green onions.
I put it all back in the oven to melt the cheese.

Roast and Potato Nachos (Encore Dish for Roast)
Prep time
Cook time
Total time
Serves: 4 servings
  • Ingredients:
  • 1 bag waffle fries (22 oz)
  • 2 cup shredded Slow Cooker Roast (or 2 Pack Slow Cooker Roast or Easier Than Takeout Slow Cooker Roast)
  • 1-2 cup brown gravy
  • 2 cup shredded cheese (I used a cheddar/Colby combination, use your favorite)
  • 3 Tablespoons green onions (You could also use diced yellow or red onions)
  • Optional: sautéed green or red peppers, caramelized onions
Brown Gravy
  • 4 Tablespoon vegetable shortening (you can also add fat from the roast)
  • 4 Tablespoon self-rising flour
  • 2 cup liquid from roast, beef stock, or water
  • salt and pepper to taste.
  1. Preheat oven per instructions on bag of fries. Bake fries according to package. While fries are cooking, place roast in foil and heat in oven. Next, prepare gravy. Layer fries, roast, gravy, then optional toppings. Cover with cheese and place back in oven until cheese melts. Serve immediately.
For Gravy
  1. Heat a skillet on medium high. Add shortening (or fat) to the skillet and melt. Add flour, stir and cook 2 minutes until flour is lightly browned. Add salt and pepper (I use about ½ tsp each, but add to your liking) then add liquid. (Obviously, the roast broth or beef stock will add more flavor.) Stir and cook until gravy begins to get thick. Serve immediately over Roast and Potato Nachos.
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About Paula

Hi there, I'm Paula. I've always enjoyed cooking and sharing food with family and friends. As a mom, I'm always looking for shortcuts and time-saving strategies to make delicious and nutritious meals for my family. I particularly like to take familiar flavors and present them in new ways. I enjoy developing recipes, cooking (especially baking) and I sharing all my tips with you.

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  1. My hubby would LOVE this recipe! I am definitely going to try this! :) Stopping by from SITS.

  2. That looks ridiculously yummo!!

  3. I have a roast in the slow cooker right now. I can make this delicious recipe tomorrow with the leftovers.Thanks so much for sharing! I love cheese :-)

  4. This looks crazy delicious! Can't wait to give this a try!

  5. I love the sound of this! I'm definitely going to try it!

  6. My mouth is watering looking at that picture! And great tip on reheating the roast whole before shredding to keep it moist, I love recipes that use leftovers. Thanks so much for sharing on We Made That!

  7. These look wonderful. The picture makes me want to take a bite out of it. :)

    We may have met by chance…but we become friends by choice.

  8. We are drooling over this recipe! When we saw your picture on the link party, we had to check out this recipe! We are soooo glad you came to our Strut Your Stuff Saturday to share this and hope to see you again soon! Have a Merry Christmas!
    -The Six Sisters

  9. OMG. I LOVE this nacho recipe! Thanks so much for sharing on Marvelous Mondays, Paula!

  10. Wow! Mouthwatering photos. I'm ready to feast on this right now.

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