Mississippi Pot Roast Tacos Recipe
4 lbs chuck roast
1 packet of au jus seasoning
1 packet of ranch seasoning
1/4 cup (1/2 stick) of butter
1 jar of peperoncinis
Shredded mozzarella cheese
Place the chuck roast in your slow cooker or crockpot.
Sprinkle the au jus and ranch seasoning packets over the roast.
Add the butter on top of the roast.
Pour the entire jar of peperoncinis, including the juice, over the roast.
Cover and cook the roast in the slow cooker on low for 8-12 hours, or until the meat is tender and easily shreds with a fork. Longer cooking times will result in more tender meat.
Once the roast is done, shred it using two forks, and mix it with the flavorful cooking juices.
Heat a frying pan over medium heat.
Dip both sides of a corn tortilla into the juice/broth from the meat. This will act as your cooking oil.
Place the tortilla in the hot pan and add a portion of the shredded meat to one-half of the tortilla.
Sprinkle shredded mozzarella cheese over the meat.
Carefully fold the tortilla over the meat to create a taco and cook until the tortilla is golden brown on both sides.
Repeat the process with the remaining tortillas, meat, and cheese.
Serve your delicious Mississippi Pot Roast Tacos hot with extra pepperoncini or your favorite taco toppings.
Enjoy your flavorful and easy-to-make Mississippi Pot Roast Tacos! They’re perfect for a satisfying meal.