Begin by seasoning a chuck roast with your favorite spices, ensuring it's evenly coated. Place the seasoned roast into your crockpot and pour in a generous amount of BBQ sauce to cover the meat completely. Set your slow cooker to low and let it cook for approximately 8 hours, or until the beef is tender and easily shreds apart.

Once the crockpot BBQ pulled beef has finished cooking, carefully remove the roast from the pot using tongs. Allow it to cool for a few minutes, then use two forks to shred the beef directly in the crockpot, mixing it thoroughly with the BBQ sauce.

Preheat your oven to 375°F (190°C). On a large baking sheet, layer a generous amount of sturdy tortilla chips at the base. Spoon a hearty portion of the pulled beef mixture over the chips, followed by a sprinkle of shredded cheese.

Place the assembled nachos in the preheated oven and bake for 10-15 minutes, keeping an eye out for the cheese as it melts and starts to bubble.

Once the cheese is melted to perfection, carefully remove the nachos from the oven. Top with fresh jalapeños and any optional toppings like cilantro, sour cream, or guacamole. Serve immediately while they’re hot and fresh.