Easy mississippi pot roast tacos​

Today we’re making the best Mississippi Pot Roast Tacos, crispy, cheesy, and packed with bold, slow-cooked flavor.

This Mississippi Pot Roast recipe starts with a beef chuck roast, seared and slow-cooked with ranch seasoning, au jus mix, pepperoncini, garlic, and butter. Once it’s tender enough to shred, it goes straight into corn tortillas with cheese and gets pan-fried until crisp.

It’s an easy way to turn a classic Mississippi Pot Roast roast into a crave-worthy taco dinner. Great for meal prep, family dinners, or anytime you want something that’s both simple and seriously satisfying.

Why You’ll Love This Mississippi Pot Roast Tacos Recipe

• Slow cooker does the work: Just sear, dump, and walk away. The roast cooks low and slow until it’s fall-apart tender.
• Crispy, cheesy tacos: These aren’t soft tacos. The tortillas get pan-fried with cheese until golden and crisp—basically flavor-packed quesatacos.
• Great for leftovers: The shredded pot roast keeps well and reheats like a dream. Make tacos, rice bowls, or even sandwiches with the extras.
• Crowd-friendly: Whether it’s game day or a weeknight dinner, these tacos hit the spot and make enough to feed a group.
• Big flavor, minimal effort: Ranch mix, au jus, pepperoncini, and butter bring all the punch without needing tons of ingredients.

Ingredients You’ll Need

For the Mississippi Pot Roast:

• 3–4 pound beef chuck roast – well-marbled for the most tender result
• 1–2 tablespoons avocado oil – for searing the roast
• 1 large sweet onion, sliced – adds flavor to the broth and roast
• 3 cloves garlic, minced – fresh garlic makes a big difference
• 1 ounce packet ranch dressing mix – classic seasoning shortcut
• 1 ounce packet au jus gravy mix – adds deep, savory flavor
• 1 cup sliced pepperoncini peppers (or 10 whole peppers)
• 1/4 cup pepperoncini juice – don’t skip it, it balances the richness
• 6 tablespoons unsalted butter – gives the roast that signature buttery sauce

For the Tacos:

• Avocado oil, for frying
• 10–12 corn tortillas – white corn holds up best (I used Mission brand)
• 10 oz cheese – queso fresco, Oaxaca, cotija, or mozzarella all work
• Fresh cilantro and diced onions, for garnish (optional)

How to Make Mississippi Pot Roast Tacos

For the Roast:

1. Sear the beef: Heat a cast iron skillet over medium-high heat. Add 1–2 tablespoons of avocado oil, then sear the chuck roast for 5–8 minutes per side until well browned.
2. Transfer to slow cooker: Place the seared roast into the bottom of your slow cooker.
3. Add aromatics and seasoning: Add sliced onions around the roast. Sprinkle the ranch dressing mix and au jus mix evenly over everything.
4. Top with flavor: Add minced garlic, sliced pepperoncini peppers, 1/4 cup of the pepperoncini juice, and 6 tablespoons of butter on top.
5. Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the meat is fork-tender and easy to shred.
6. Shred the meat: Once the roast is fully cooked, remove it from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and mix it into the sauce.

For the Tacos:

7. Heat a skillet: In a clean skillet, add a tablespoon of avocado oil over medium heat.
8. Build the taco: Place a corn tortilla in the skillet. Immediately sprinkle some cheese on one side, then add a spoonful of shredded pot roast, and top with a little more cheese.
9. Fold and press: Fold the tortilla over the filling and gently press it down with a spatula.
10. Crisp the taco: Cook for 2–3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is fully melted.
11. Repeat: Transfer finished tacos to a plate and repeat the process with the remaining tortillas and filling.
12. Garnish and serve: Top with fresh cilantro and diced onions if using. Serve hot with a little of the slow cooker gravy or a side of sour cream.

Tips & Variations OF Mississippi Pot Roast Tacos

• Don’t skip the sear: Browning the roast before slow cooking adds a deeper, richer flavor. It’s worth the extra 10 minutes.
• Use whole or sliced pepperoncini: Both work. Whole peppers give less heat, while sliced ones mix into the meat more evenly.
• Cheese options: Mozzarella melts the best, Oaxaca is super stretchy, and cotija or queso fresco adds a salty punch. Use what you have or mix them.
• Make it spicier: Add a few jalapeño slices or crushed red pepper flakes to the slow cooker for a little heat.
• Double the roast, freeze half: This recipe is freezer-friendly. Freeze the shredded beef in its sauce for up to 2 months, then reheat for quick weeknight tacos later.
• No slow cooker? You can make the roast in a Dutch oven at 300°F for about 3–4 hours, tightly covered.
• Taco alternatives: Use the shredded beef in burritos, sliders, nachos, or even over rice bowls if you’re not in the mood for tacos.

Serving Suggestions

• With a side of the pot roast gravy: Ladle some of that rich, buttery sauce from the slow cooker into a small bowl for dipping. It takes these tacos to the next level.
• Sour cream or chipotle crema: A cool, creamy contrast is always a win. If you want more kick, stir a little adobo sauce into sour cream for an easy chipotle crema.
• Simple Mexican rice or cilantro lime rice: These tacos are rich, so a light, fluffy rice on the side helps balance it out.
• Refried beans or black beans: Great for rounding out the meal, especially if you’re feeding a crowd.
• Fresh toppings bar: Set out bowls of diced onions, chopped cilantro, sliced radishes, avocado, or lime wedges so everyone can customize their tacos.
• Grilled corn or street corn salad: Sweet, smoky, and creamy—grilled corn makes an easy, delicious side dis
• Roasted Sweet Potatoes: Their natural sweetness and crispy edges go surprisingly well with the savory tacos.

Common Mistakes to Avoid

• Skipping the sear: It might be tempting to toss everything into the slow cooker, but searing the roast first adds serious depth of flavor. Don’t skip it.
• Using lean cuts of meat: A chuck roast works best because of its marbling. Lean cuts like sirloin can dry out and won’t shred the same way.
• Not draining excess liquid before frying tacos: If your beef mixture is too wet, it can make the tortillas soggy. Use tongs to lift out the meat or drain slightly before assembling tacos.
• Overstuffing the tortillas: It’s easy to go heavy on the filling, but too much meat or cheese makes it hard to flip and crisp evenly.
• Cooking on high heat when frying tortillas: Keep the skillet at medium. High heat can burn the tortillas before the cheese melts.
• Using cold tortillas: Warm them briefly in the microwave or skillet before frying to help prevent cracking or tearing when folding.

Frequently Asked Questions

Mississippi Pot Roast Tacos are one of those recipes that check all the boxes—easy, flavorful, and family-approved. Whether you’re cooking for a busy weeknight or making something fun for the weekend, these tacos bring big comfort with very little effort. The slow cooker takes care of the roast, and the skillet turns it into a crispy, cheesy taco situation everyone will want more of.

Save this recipe, share it with a friend, and next time you’re staring at a chuck roast in the fridge, you’ll know exactly what to do.