Pour the enchilada sauce and apple butter in a Crock-Pot. Place the beef roast in it, followed by sliced onions, garlic, salt and red pepper. Cover and turn the Crock-Pot on high for 4 to 5 hours, until the beef is falling apart.
Using two forks, shred the beef roast into the sauce, and leave on warm until ready to serve.
For the Beef Nachos: Preheat the oven to 350 degrees F. Arrange the tortilla chips on a large rimmed baking sheet. Sprinkle half the cheese over the top and bake for 3 to 5 minutes to melt the cheese.
Scoop the chili con carne over the chips, and sprinkle the remaining cheese over the hot beef. Top with any additional toppings and serve immediately.
Tips & Tricks
Jewish Style Sweet and Sour Brisket
Make a Jewish-style brisket that’s sweet, sour, and delicious.