3Tablespoonsgreen onionsYou could also use diced yellow or red onions
Optional: sautéed green or red pepperscaramelized onions
4Tablespoonvegetable shorteningyou can also add fat from the roast
2cupsliquid from roastbeef stock, or water
salt and pepper to taste.
Preheat oven per instructions on the bag of fries. Bake fries according to package.
While the fries are cooking, place roast in foil and heat in the oven.
Next, prepare the gravy.
Heat a medium-size skillet on medium-high heat. Add shortening (or fat) to the skillet and allow it to melt. Whisk in the flour and cook for 2 minutes until flour is lightly browned. Add salt and pepper (I use about 1/4 tsp each, but add to your liking) then add liquid from the roast or beef stock. (Obviously, the roast broth or beef stock will add more flavor.) Whisk and cook until the gravy begins to get thick.
Serve immediately over Roast and Potato Nachos.
Build the nachos
Layer fries, roast, gravy, cheese, then optional toppings. Place in the oven until cheese melts. Serve immediately.