Description
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.
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
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 seared roast to the bottom of a slow cooker.
- 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.
- 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.
- 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 quesadillas: Heat a clean skillet over medium heat then add a thin
slice of butter and coat the inside of the pan. - 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. - 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. - Transfer the quesadilla to a cutting board and cut in half. Repeat with the
remaining quesadillas. - Garnish with fresh cilantro or parsley. Serve with a side of gravy from the slow
cooker or sour cream if desired. Enjoy!
Notes
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.
For extra gravy for dipping add 1/2 cup of low sodium beef broth or water to the recipe.
Cook times will vary depending on the size of your chuck roast so adjust accordingly with more or less time.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Crock Pot
- Cuisine: American
