Ditka's Pot Roast Nachos

Pot Roast:

Preheat oven to 200 degrees.

Rub meat with salt and pepper and sauté on stovetop (an oven-proof cast-iron Dutch oven is best) over medium-high heat in a thin sheet of olive oil until meat is browned on all sides.

Remove meat and add the carrots, celery, onion, and garlic. Sauté until onions soften and brown slightly.

Add the wine, maple syrup, ketchup, bourbon, water and thyme to the pot, stir. Then return the meat to the pot 5 Cover the pot and slow-roast in oven for 4½ hours. Meat should be fork tender.

While the roast is cooking, prepare the other sauce(s).

Marsala Sauce:

In a large pot. Saute the onions in butter until they soften then add brown sugar and stir until mixed well.

Add the marsala wine and reduce by half.

Add the chicken stock and bring to a boil. Reduce heat, add cornstarch/ water mix and cook for five minutes, stirring often. Should end up with 2 cups.

Finishing the Pot Roast:

Add, to the 2 cups of marsala sauce pot; 2 cups chili sauce, 2 cups pot roast juice (see above), chipotle peppers in adobo sauce (pureed), 1/2 lb pot roast meat, shredded.

Heat over low heat on a stove top until meat is warmed through, about 10 minutes.

Nachos:

Preheat oven to 500*

Place tortillas in a single layer around a large, round oven-proof dinner plate. Using tongs, spread the saucy meat around the tortilla chips.

Squeeze out sour cream in a crisscross pattern over chips and meat. Then spread the cheese over the chips evenly to the rim.

Top with jalapeno slices and diced tomatoes.

Toast in 500* oven until cheese is melted completely (should toast quickly). Garnish with scallions.