Slow-Cooker Wagyu Tri-Tip Nachos

Season meat: Rub tri-tip with salt, pepper, garlic powder, smoked paprika, and chili powder.

Prep slow cooker: Place sliced onion in the bottom, add beef broth.

Cook tri-tip: Place seasoned tri-tip on top of onions. Cook on low 6–7 hours until meat is tender and shreddable.

Shred meat: Remove tri-tip and shred with two forks. Return to slow cooker to soak up juices.

Assemble nachos: Layer tortilla chips, shredded tri-tip, cheese, and desired toppings.

Melt cheese: Broil 2–3 minutes until cheese melts.

Serve immediately: Top with sour cream, guacamole, salsa, and enjoy bold, tender beef nachos.