Mississippi Pot Roast Tacos

This easy Mississippi Pot Roast Tacos recipe has tender, flavorful meat that falls apart easily, making it perfect for tacos. The combination of the rich beef with the au jus gravy and tangy pepperonicini peppers makes delicious mouth-watering tacos. Serve them up as fried crispy tacos or soft beef tacos for a tasty dinner or lunch using the best leftover pot roast.

If you enjoy this recipe try my Mississippi pot roast quesadillas or sandwiches, Mississippi chicken, baked chicken tacos, and slow cooker pork carnitas tacos.

this recipe!

Slow cooker Mississippi pot roast tacos

I love how all the flavors of this slow cooked shredded pot roast are infused into the beef.

It really is a perfect recipe for meal planning different recipes ahead of time. Making these pot roast meat tacos is a great idea everyone will love for a quick 30 minute meal.

Serve them up with your favorite taco sides of sour cream, guacamole my pico de Gallo, peach salsa, corn salsa, cilantro lime rice and Mexican street corn pasta salad.

Ingredients

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

How to make Mississippi pot roast tacos

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!

Storage instructions

Store any leftover meat on its own with the gravy so the meat does not dry out using an airtight container in the fridge for 3 to 4 days.

I do not recommend storing the tacos as they will become soft and soggy. Try to make up only what you plan to eat and make fresh tacos with any leftover meat when ready to serve them.

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