Mississippi Pot Roast Tacos
Juicy, flavorful Mississippi pot roast gets a crispy taco makeover, loaded with melty cheese, zesty pepperoncini, and wrapped in golden corn tortillas—perfect for taco night!
Equipment
- Cast Iron Skillet
- Slow Cooker
Ingredients
Pot Roast
- 3–4 pound beef chuck roast
- 1–2 tablespoons avocado oil
- 1 large sweet onion sliced
- 3 cloves garlic minced
- 1 ounce ranch dressing mix
- 1 ounce au jus gravy mix
- 1 cup pepperoncini peppers sliced or 10 whole
- 1/4 cup pepperoncini juice from jar
- 6 tablespoons unsalted butter
Tacos
- avocado oil for frying
- 10–12 corn tortillas Mission White Corn Tortillas
- 10 oz cheese queso fresco, oaxaca, cotija, or mozzarella
- cilantro and diced onions optional garnish
Instructions
- Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the roast for about 5–8 minutes on both sides until browned and a crisp crust forms. Transfer to a slow cooker.
- Add sliced onions around the roast, sprinkle with ranch and au jus seasoning, top with butter, pepperoncini, juice, and garlic.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours until tender.
- Remove the roast, shred with forks, and return it to the slow cooker. Stir to mix with the gravy.
- To make the tacos, heat avocado oil in a skillet. Place a tortilla, add cheese, shredded roast, and more cheese. Fold and cook until golden and crispy on both sides, 2–3 minutes per side.
- Garnish with cilantro and onions. Serve with extra gravy or sour cream if desired.
Notes
Feel free to use any melty cheese of your choice. For a spicy kick, add extra pepperoncini juice or serve with hot sauce.
Calories per serving : 420
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