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
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
For the tacos:
Avocado oil, for frying
10–12 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
- 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 crunchy tacos:To make the tacos, heat one tablespoon avocado oil in a clean skillet.
- 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.
- 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.
- Transfer the taco to a serving platter and repeat the steps to make the rest of the tacos.
- 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
