Description
A fun twist on the classic Mississippi pot roast, these tacos feature tender, slow-cooked beef with ranch and pepperoncini flavors, served in warm tortillas with your favorite toppings.
Ingredients
- 3-4 lbs chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 stick (1/2 cup) unsalted butter
- 6-8 pepperoncini peppers
- 1/2 cup pepperoncini juice
- 10 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- Fresh cilantro, chopped (optional)
Instructions
- Place chuck roast in a slow cooker. Sprinkle ranch seasoning and au jus mix over the meat.
- Add butter, pepperoncinis, and pepperoncini juice on top.
- Cover and cook on low for 8 hours or high for 4-5 hours, until roast is tender and easily shredded.
- Shred beef with two forks and mix with cooking juices.
- Warm tortillas and fill with shredded beef.
- Top with cheese, sour cream, lettuce, tomatoes, and cilantro as desired.
Notes
- The beef is flavorful enough to stand alone, but toppings add freshness.
- Corn tortillas give a more authentic flavor, while flour tortillas are softer.
- Leftover beef can be used for sandwiches or rice bowls.
- Prep Time: 10 mins
- Cook Time: 8 hrs (slow cooker)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American Tex-Mex