If there’s one thing better than Mississippi Pot Roast, it’s Mississippi Pot Roast Tacos.
This recipe combines the viral pot roast with birria tacos to create an explosion of flavor in your mouth.
It’s like a French Dip sandwich but in taco form. If that doesn’t get your mouth watering, I don’t know what will.
This recipe is easy (almost entirely made in the slow cooker), but you do need to keep a few things in mind while you make these Mississippi Pot Roast Tacos.
RELATED: Mississippi Meatballs
Mississippi Pot Roast
Mississippi Pot Roast quickly gained a foothold in the cooking community a few years ago.
It’s a simple roast recipe made in the slow cooker with just a few ingredients: ranch seasoning, a packet of au jus, pepperoncini, and butter.
The packet seasoning and the beef give you all the flavor you need. It’s a great roast to serve on top of mashed potatoes, which is one of my favorite ways of making it.
It’s also a great protein to stuff inside tortillas for a taco. The leftover juices in the slow cooker make the perfect dipping sauce for the tacos.
Making the Tacos
Once your meat is all cooked, shred it and let it cool.
After that it’s taco assembly time. I like to use shredded mozzarella in this Mississippi Pot Roast Tacos because it melts quickly and can act as a glue when frying the tacos.
Corn tortillas are also a must for this recipe. Flour tortillas are fine to use, but they won’t get as crispy as the corn tortillas. I also prefer the taste of corn tortillas to flour for recipes like this.
Once you have your ingredients ready, all you have to do is dip the tortillas quickly in the leftover meat juices, place it in a hot skillet, then assemble the taco in the skillet. I put the cheese all over the tortilla but the meat only over half, that way when I fold it over the cheese can hold everything in.
These tacos are best sligtly crispy and then served with a cup of the au jus on the side.
You’ll be blown away by how good these Mississippi Pot Roast Tacos. The flavor combination is absolutely incredible.
Enjoy!
Mississippi Pot Roast Tacos
A mix between Mississippi Pot Roast and Birria Tacos that makes an epic taco filling.
Ingredients
Directions
- Place chuck roast in a slow cooker. Sprinkle ranch seasoning and au jus packet on top. Add pepperoncinis on top plus the pepperoncini juice and water. Add the butter on top. Cover and cook on low for 8 hours.
- Remove roast from the slow cooker and let cool slightly. Shred with two forks.
- Heat a large skillet over medium high heat. Pour some of the juice from the slow cooker into a bowl.
- Dip a corn tortilla into the bowl of meat juice. Place into hot skillet and top with shredded mozzarella cheese. Spoon a little bit of meat on half of the tortilla. Let cook for 1-2 minutes before folding in half. Cook for another 1-2 minutes then flip. Cook for another 1-2 minutes until browned and crispy.
- Repeat the taco making process with remaining tacos. Serve tacos with reserved juice from the slow cooker and drizzle with lime juice.
I am so addicted to these right now. I’ve tried them at Mexican restaurants, food trucks, and roadside eateries. 🍃🌮