Prepare the Shredded Beef
Place the boneless beef chuck roast (or pork shoulder roast) into a slow cooker or Instant Pot. Sprinkle both taco seasoning packets generously over the roast, ensuring it’s well coated. Pour in the salsa and low sodium beef broth (or chicken stock). Cook on low for 6-8 hours in a slow cooker, or on high pressure for 60-70 minutes in an Instant Pot, followed by a natural release, until the meat is fall-apart tender. Once cooked, remove the roast from the liquid and shred it using two forks.

Assemble the Nachos
Preheat your oven to 375°F (190°C). Spread a single layer of tortilla chips on a large baking sheet, ensuring not to overcrowd the pan. This provides a stable base and allows for even heating and crispiness.

Layer with Beef and Cheese
Evenly distribute the shredded, seasoned beef over the tortilla chips. Generously sprinkle shredded cheddar cheese over the beef and chips, ensuring good coverage for maximum meltiness.

Bake Until Melted and Crispy
Place the baking sheet in the preheated oven and bake for 8-12 minutes, or until the cheese is bubbly and completely melted and the chips are slightly crispy. Watch carefully to prevent burning.

Add Toppings
Once out of the oven, immediately add your desired optional cold toppings. These can include diced avocado, extra salsa, chopped tomatoes, sour cream, shredded lettuce, guacamole, black olives, or jalapeños.

Serve Immediately
Serve the Shredded Beef Nachos hot and enjoy your delicious creation!