Mississippi Pot Roast Quesadillas

This easy Mississippi Pot Roast Quesadillas recipe combines the delicious rich and savory flavors of the pot roast with crispy, cheesy quesadillas goodness!! You will love how the slow cooked juicy beef with the ranch au jus gravy and the gooey cheese compliment each other perfectly in these hard to resist tasty quesadillas.

If you like this recipe try my Mississippi pot roast tacos or sandwiches, beef enchiladas casserole, white chicken enchiladas and my slow cooker Mississippi chicken recipe.

this recipe!

Slow cooker Mississippi pot roast quesadillas

Pot roast quesadillas is another perfect recipe for meal planning using leftover pot roast to make these yummy quesadillas that everyone loves.

I love it when the Mississippi pot roast meat spills out of the quesadillas giving you that big yummy bite of the tender seasoned beef with melted cheese. It’s SO GOOD!!

Serve these with sour cream, quacamole, chips, my pico de Gallo, corn salsa with black beans, cilantro lime rice and my side salads like Mexican street corn pasta salad or creamy coleslaw.

Ingredients

Mississippi Pot Roast (Don’t miss all my tips for making Mississippi pot roast)

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

Mississippi Pot Roast Quesadillas

• Avocado Oil – or use butter slices to coat the skillet
• Flour Tortillas – 6 soft flour tortillas I used the Mission soft flour tacos in this recipe
• Cheese – 10 ounces of shredded cheese you can use Mozzarella, Cheddar, Cotija, queso fresco, and Monterey Jack or refer to my best cheese for melting guide
• Cilantro and Onions – chopped cilantro and sliced onions for the garnish is optional

How to make Mississippi pot roast sandwiches

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 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. 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.

STEP FIVE – For the quesadillas: Heat a clean skillet over medium heat then add a thin
slice of butter and coat the inside of the pan.

STEP SIX – Place a flour tortilla on top, then sprinkle some cheese, and finally,add a scoop of shredded pot
roast, and top with a little extra cheese.

STEP SEVEN – Fold the tortilla in half and lightly press it down.Cook just until the bottom tortilla
starts to get golden brown, then flip it over and toast the other side. It is done
when the cheese is melty. If the tortilla is cooking too fast, turn down the heat.

STEP EIGHT – Transfer the quesadilla to a cutting board and cut in half. Repeat with the
remaining quesadillas.

STEP NINE – Garnish with fresh cilantro or parsley. Serve with a side of gravy from the slow
cooker or sour cream if desired. Enjoy!

Storage instructions

It is best to store your leftover beef roast on its own in the gravy so it does not dry out using an airtight container in the fridge for 3 to 4 days.

These quesadillas are best served freshly made but store any leftover ones after they are cooled in an airtight container in the fridge for 1 or 2 days.

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