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, slow cooker pork carnitas tacos and my sour cream chicken enchiladas.


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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, quacamole my pico de Gallo, peach salsa, cilantro lime rice and easy salad recipes like Hawaiian macaroni salad or Mexican street corn pasta salad.

Mississippi pot roast tacos on a white plate.

Recipe Snapshot

QUICK & EASY: simple meal with ready made pot roast
DELICIOUS FLAVORS: everyone loves these tacos
MAKE AHEAD: several different recipe ideas

Mississippi pot roast tacos on a white plate.

Ingredients

Ingredients for Mississippi pot roast tacos with text overlay.

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
Mississippi pot roast tacos on a white plate.

Variations: Make Mississippi chicken tacos instead of beef by making my crock pot Mississippi chicken with the same great flavors.

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!

Mississippi pot roast tacos on a white plate.

Sandra’s Top Tips

  • You can use white corn or yellow corn tortillas as well as the larger or taco size corn tortillas depending on your preferences
  • I prefer to shred my own cheese for the best quality cheese flavor
  • To prevent the tacos from becoming soggy you can strain the sauce from the meat before making your tacos
  • If you prefer more of a crunchy texture to your taco you can add the peppers closer to the end of the cooking time
  • If you do not want to fry the tacos you can skip it and serve them as easy soft tacos

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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Mississippi pot roast tacos on a white plate.

Mississippi Pot Roast Tacos


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  • Author: Sandra Flegg
  • Total Time: 8 hours 30 minutes
  • Yield: 8 servings

Description

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 mouthwatering tacos. Serve them up as fried crispy tacos or soft beef tacos for a tasty dinner or lunch using the best leftover pot roast.


Ingredients

34 pound beef chuck roast

12 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

For the tacos:

Avocado oil, for frying

1012 corn tortillas (I used Mission White Corn Tortillas)

10 oz cheese (queso fresco, oaxaca, cotija, or mozzarella cheese are great options)

Cilantro and diced onions for garnish, optional


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5.  For the crunchy tacos:To make the tacos, heat one tablespoon avocado oil in a clean skillet.
  6. 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.
  7. 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.
  8. Transfer the taco to a serving platter and repeat the steps to make the rest of the tacos.
  9. 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!

Notes

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.

If you want extra gravy for dipping you can add 1/2 cup of low sodium beef broth or water to the recipe.

Keep in mind that cooking times will vary according to the size of the chuck roast you use and adjust the cooking times accordingly.

  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

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