Mississippi Pot Roast Tacos

Turn leftover Mississippi Pot Roast into delicious tacos! Tender, flavorful beef is paired with rich au jus and tangy pepperoncini peppers for an easy family dinner. Serve the meat in crispy fried taco shells or soft tortillas for a quick and satisfying lunch or dinner.

this recipe!

If you enjoy this recipe try my Mississippi pot roast quesadillas or Mississippi Pot Roast Sandwiches!

Why You’ll Love This Recipe

• A delicious way to use leftovers. Transform leftover Mississippi Pot Roast into an easy, flavor-packed meal the whole family will love.
• Quick and easy to make. With the beef already cooked, these tacos come together in minutes for a simple lunch or weeknight dinner.
• Crispy or soft—your choice. Serve the tender shredded beef in crispy fried taco shells or soft tortillas and customize with your favorite taco toppings.

Ingredients You’ll Need

Mississippi Pot Roast (You won’t want to miss all my tips for making Mississippi pot roast)

• Chuck Roast – 3 to 4 pound chuck roast
• Avocado Oil
• Sweet Onions – large sweet onion thickly sliced
• Garlic Gloves – minced
• Ranch Dressing Mix – 1 ounce packet of ranch dressing
• Au Jus Gravy Mix – I used a 0.87-ounce packet of brown gravy mix or au just gravy mix
• Pepperoncini Peppers – 1 cup or 10 whole peppers along with the 1/2 cup of juice from the jar
• Butter – unsalted butter

Pot Roast Tacos

• Avocado Oil – for frying
• Corn Tortillas –
• Cheese – 10 oz of shredded cheese you can use Cotija, Mozzarella, Cheddar, Monterey Jack and queso fresco or check out my best cheese for melting quide
• Onions & Clintaro – chopped cilantro and diced onions for the garnish is optional

Step By STep Instructions

STEP ONE – 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 nicely browned and a crisp crust forms. Transfer seared roast to the bottom of a slow cooker.

STEP TWO – Surround the roast with sliced onions and sprinkle the seasoning packets all over the roast. Top with slices of butter, pepperoncini peppers with the juice, and minced garlic.

STEP THREE. – Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, or until the meat falls apart and is tender. This will depend on the size of the roast.

STEP FOUR – Once the meat is tender and easily falls apart, transfer it to a baking tray or chopping board and shred with two forks. (I like to avoid scratching the inside of the crockpot!) Return it to the slow cooker and stir it into the sauce/gravy.

For the crunchy tacos:

STEP FIVE – To make the tacos, heat one tablespoon avocado oil in a clean skillet.

STEP SIX – Once hot, place a corn tortilla on top and quickly sprinkle with cheese, a scoop of shredded pot roast, and then top with a little extra cheese.

STEP SEVEN – Fold it into a taco and gently press it down into the skillet. Cook until golden brown and the tortilla starts to crisp then flip it over and cook the other side, about 2-3 minutes on each side or until the cheese is fully melty and the tortilla reaches desired crispiness.

STEP EIGHT – Transfer the taco to a serving platter and repeat the steps to make the rest of the tacos.

STEP NINE – Garnish with fresh chopped cilantro and diced onions. Serve with a side of gravy from the slow cooker or sour cream if desired. It’s very flavorful on its own so it doesn’t really need much else! Enjoy!