Mississippi Pot Roast Tacos
Crispy tacos filled with tender, slow cooked roast beef, pepperoncini peppers, and melted cheese served with a crazy good au jus for dipping, Enjoy!
Servings: 16 tacos
Ingredients
- 1 (3-4) lb. chuck roast
- 1 packet Au jus gravy mix
- 1 packet Ranch dressing mix
- 1/2 c. unsalted butter sliced into pats
- 1/2 jar sliced pepperoncini peppers with juice
- 1 bag corn tortillas
- 1 lb. shredded low-moisture mozzarella cheese
- Chopped cilantro for garnish
- Whole pepperoncini peppers for serving, optional
Instructions
- Place the roast into the bottom of a 5 to 6-quart slow cooker. Sprinkle with Ranch dressing mix and Au Jus mix. Top with 1 stick of butter, cut into pats, and half a jar of pepperoncini peppers with juice.
- Cook on LOW for 6 to 8 hours or on HIGH for 4 hours. Remove the meat and shred with two forks. Place the meat back into the slow cooker.
- Heat a large frying pan over medium heat. Dip both sides of a corn tortilla in the broth from the slow cooker and place in the fry pan. (The juice on the tortillas is basically your “oil” so no need to add anything else to the pan.)
- Add some shredded beef on half of the tortilla, add some shredded mozzarella cheese on the other half. Using a spatula, fold the tortilla in half to make a taco. Cook on both sides until golden brown and crispy. Repeat with the remaining tortillas.
- Serve the tacos with au jus and enjoy!
