Mississippi Pot Roast Tacos – A Comfort Food Twist You’ll Crave

Why You’ll Love This Recipe

Mississippi pot roast tacos take a beloved comfort food and transform it into a handheld masterpiece. The classic slow-cooked roast—rich with buttery juices, tangy pepperoncini, and savory ranch and au jus seasoning—gets shredded and tucked into warm tortillas for the ultimate fusion dish. It’s hearty, flavorful, and unexpectedly fun. I tried this recipe with flour tortillas the first time and added a sprinkle of shredded cheddar, and it was incredible. The roast itself is already melt-in-your-mouth delicious, but when paired with toppings like pickled onions, cheese, or sour cream, it becomes a taco that’s hard to resist. Whether you’re making these for a weeknight dinner, game day spread, or a casual gathering, Mississippi pot roast tacos will definitely steal the show.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Every ingredient adds something essential to this comforting dish, from the juicy beef to the final taco toppings.

Chuck roast – The traditional cut for Mississippi pot roast, marbled and perfect for slow cooking until tender.

Ranch seasoning mix – Adds a tangy, herby flavor that blends into the roast.

Au jus gravy mix – Deepens the savory profile and enhances the roast’s richness.

Pepperoncini peppers – Provide a gentle tang and subtle heat that balance the buttery richness.

Butter – Creates that signature silky sauce the roast is known for.

Flour or corn tortillas – The vessel for the tacos, holding the shredded beef and toppings.

Shredded cheese – Melts over the warm beef for added comfort and creaminess.

Sour cream – A cooling topping that balances the richness of the roast.

Pickled onions or jalapeños – Add brightness and tangy heat, cutting through the richness.

Fresh cilantro – Brings freshness and color to the finished tacos.

Directions

Start by placing the chuck roast into your slow cooker. Sprinkle the ranch seasoning and au jus mix evenly over the top. Add butter and pepperoncini peppers. Cover and cook on low for 8 hours, or on high for 4–5 hours, until the beef is fall-apart tender.

Once cooked, remove the roast from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker to soak in the juices for extra flavor.

Warm your tortillas in a skillet, oven, or directly over a gas flame for a slight char. Fill each tortilla with a generous portion of the shredded roast. Top with cheese, sour cream, pickled onions or jalapeños, and fresh cilantro. Serve immediately while warm.

Servings and timing

This recipe serves 6–8 people, making about 12–14 tacos depending on tortilla size. Preparation takes 10 minutes, cooking requires 8 hours on low (or 4–5 on high), and assembling the tacos takes another 10 minutes.

Storage/reheating

Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan with some of the juices to keep it moist. The beef also freezes well for up to 3 months. Store tortillas separately to prevent sogginess, and assemble fresh tacos when ready to serve.

Variations and Customizations

Cheesy taco bake – Layer tortillas, shredded beef, and cheese in a casserole dish, then bake until bubbly.

Spicy upgrade – Add extra pepperoncini juice or sliced jalapeños for more heat.

Avocado topping – Creamy avocado slices or guacamole add a fresh contrast.

Hard shell tacos – Swap flour or corn tortillas for crispy taco shells for crunch.

Street taco style – Use smaller tortillas and top simply with onions, cilantro, and lime juice.

Nacho version – Use tortilla chips as the base and top with shredded roast, cheese, and jalapeños.

Quesadilla twist – Sandwich the roast and cheese between tortillas and grill until golden.

FAQs

Can I make this without a slow cooker?

Yes, you can use a Dutch oven in the oven at 300°F for about 4–5 hours until tender.

What cut of beef works best?

Chuck roast is traditional, but brisket or round roast can also work.

Do I have to use ranch seasoning?

It’s part of the signature flavor, but you can substitute with Italian seasoning for a twist.

Can I use corn tortillas instead of flour?

Absolutely—corn tortillas give a more authentic taco flavor.

How spicy are the pepperoncini?

They add mild heat, but you can adjust the spice level by adding more or less.

Can I make this recipe ahead of time?

Yes, the beef reheats well and can be made a day in advance.

What cheese works best for topping?

Cheddar, Monterey Jack, or a Mexican blend melt beautifully.

Do I need to sear the roast before slow cooking?

It’s optional, but searing adds extra flavor and depth.

Can I cook this on high instead of low?

Yes, 4–5 hours on high works, though low and slow gives the most tender results.

What sides pair well with these tacos?

Mexican rice, refried beans, or a fresh salad complement them perfectly.

Conclusion

Mississippi pot roast tacos are the perfect way to reinvent a comfort food classic. Juicy, tender beef paired with warm tortillas and your choice of toppings creates a meal that is both familiar and exciting. Whether you keep it simple with just cheese and cilantro or pile on extras like sour cream, pickled onions, and avocado, these tacos are bound to impress. Once you try this recipe, you’ll see why it’s quickly becoming a favorite way to serve Mississippi pot roast—because sometimes the best meals are the ones that bring comfort and creativity together.

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