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Mississippi Pot Roast Tacos Recipe

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4 from 13 reviews

Enjoy a flavorful twist on traditional tacos with Mississippi Pot Roast Tacos. Tender, slow-cooked beef chuck roast infused with a savory blend of ranch and au jus seasoning, pepperoncini peppers, and butter is seared, slow-cooked, then shredded and nestled inside crispy corn tortillas with melted cheese. Garnished with cilantro and diced onions, these tacos offer a juicy, cheesy, and tangy bite perfect for a comforting weeknight meal or gathering.

  • Total Time: 8 hours 30 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 3-4 pound beef chuck roast
  • 1-2 tablespoons avocado oil
  • 1 large sweet onion, sliced
  • 3 cloves garlic, minced
  • 1 ounce packet ranch dressing mix
  • 1 ounce packet au jus gravy mix
  • 1 cup sliced pepperoncini peppers (or 10 whole peppers), plus 1/4 cup juice from jar
  • 6 tablespoons unsalted butter

For Tacos

  • Avocado oil, for frying
  • 10-12 corn tortillas (Mission White Corn Tortillas recommended)
  • 10 oz cheese (queso fresco, Oaxaca, Cotija, or mozzarella—choose your favorite)
  • Cilantro and diced onions for garnish (optional)

Instructions

  1. Sear the roast: Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the beef chuck roast for 5-8 minutes on each side until browned and a crisp crust forms. This step locks in the juices and adds deep flavor.
  2. Prepare the slow cooker: Transfer the seared roast to the bottom of the slow cooker. Surround the roast with sliced onions. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top. Add minced garlic, slices of butter, pepperoncini peppers, and pour in 1/4 cup of pepperoncini juice.
  3. Slow cook the roast: Cover the slow cooker with its lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours until the meat is tender and easily pulls apart.
  4. Shred the meat: Once cooked, carefully transfer the roast to a cutting board or tray. Shred the meat using two forks to create tender strands. Return the shredded beef to the slow cooker and stir it into the flavorful sauce and juices.
  5. Heat oil for frying tacos: In a clean skillet, heat one tablespoon of avocado oil over medium-high heat until hot but not smoking.
  6. Build the tacos: Place a corn tortilla in the skillet. Quickly sprinkle cheese over the tortilla, add a scoop of shredded pot roast, then top with a little extra cheese to help seal the taco.
  7. Cook the tacos: Fold the tortilla to form a taco. Press it gently into the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown, crispy, and the cheese is melted.
  8. Serve: Transfer the crispy tacos to a platter and repeat the process with the remaining tortillas and filling. Garnish with chopped cilantro and diced onions. Optionally serve with additional gravy or sour cream for dipping.
  9. Enjoy: Serve immediately while warm for the best combination of tender meat, melty cheese, and crispy tortillas!

Notes

  • Searing the roast before slow cooking adds more depth of flavor but can be skipped if short on time.
  • If you prefer less heat, rinse the pepperoncini peppers before adding or reduce the amount used.
  • Cheese options like Oaxaca or mozzarella melt nicely, while queso fresco and Cotija offer a crumblier texture and tang.
  • Use a cast iron skillet or heavy non-stick pan for frying tacos to achieve the best crispiness.
  • Slow cooker cooking time may vary depending on your model and roast size; check for tenderness before shredding.
  • Leftover shredded roast can be stored in an airtight container for up to 4 days or frozen for 3 months.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/mississippi-pot-roast-tacos-recipe/