Shredded Beef Nachos

1 (3 lb) boneless beef chuck roast, trimmed of fat
1 (1 1/4 ounce) package taco seasoning mix
2 garlic cloves, minced
3 tablespoons brown sugar

10 ounces tortilla chips

Toppings
1 cup shredded colby-monterey jack cheese
3/4 cup sour cream
3/4 cup salsa
1/4 cup sliced green onions
1/4 cup sliced black olives
2 tablespoons chopped fresh cilantro

Place beef roast in a 3 1/2-4 quart crockpot. Sprinkle with taco seasoning mix, garlic and brown sugar.
Cover; cook on low for 8 to 9 hours.
Just before serving, put toppings in individual serving bowls.
Remove beef from crockpot; place on large plate. Shred beef with 2 forks; return to crockpot and mix well.
To serve, place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top with desired toppings.