Build the slow cooker sauce

• Add the onion, garlic, tomato purée, Worcestershire sauce, chutney, stock, thyme, salt and pepper to the slow cooker.

Sear the beef

• Sear the beef joint on all sides in a hot pan until browned.

Slow cook the beef

• Add the beef to the slow cooker and turn it through the sauce.
• Cook on LOW until tender.

Slice the potatoes

• During the final hour, slice the potatoes into thin rounds, around 3 mm.
• Optionally soak them in cold water to make them crispier.

Thicken the gravy

• Remove the beef from the slow cooker.
• Stir the gravy granules into the cooking liquid.

Slice and return the beef

• Slice the beef across the grain and chop into bite-size pieces.
• Return the beef to the gravy and cook on LOW.

Season the potatoes

• Drain and thoroughly dry the potatoes if soaked.
• Season with garlic granules, paprika, salt and pepper and spray with oil.

Air fry the potatoes

• Air fry at 200 °C until crisp, turning halfway.
• Alternatively oven bake for 25-30 mins.

Assemble the nachos

• Arrange the potatoes on a tray.
• Spoon over the beef and scatter with mozzarella.

Grill and finish

• Grill until the mozzarella is melted.
• Finish with crispy onions and parsley.
• Serve with the remaining beef gravy.