Mississippi Pot Roast Quesadillas

Mississippi Pot Roast Quesadillas Cheesy Slow Cooker Magic

By Amara Vitalis August 17, 2025

Table of Contents

Recipe Introduction

Quick Hook: Fancy a Tex-Mex twist on a Southern classic?

Ever had one of those days where you just need comfort food ? Then these Mississippi pot roast quesadillas are the answer.

I came up with this recipe and it is delicious. Imagine tender, juicy beef combined with melted cheese in a crispy tortilla.

Brief Overview: A Slow Cooker Sensation

The Mississippi pot roast originates from the American South. It's a dish cooked low and slow until it practically melts in your mouth.

This quesadilla recipe is easy to make. It takes about 6- 8 hours in the slow cooker , plus a few minutes to assemble the cheese quesadillas .

This recipe makes about 8 servings and can be shared with your family and friends.

Main Benefits: Taste and Ease

This slow cooker recipe is perfect for busy weeknights. The chuck roast recipes require minimal effort. Just throw everything in the slow cooker and let it do its magic! The result is a flavorful and satisfying meal.

Plus, these shredded beef quesadillas are a guaranteed crowd pleaser. Everyone loves Tex-Mex recipes .

Ready to dive into this quesadilla recipe ? Let's gather those ingredients. You'll need a chuck roast , a packet of ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers for that signature tang.

Ingredients & Equipment: Let's Get Ready to Rumble!

Right, so you're ready to tackle these Mississippi pot roast quesadillas , are you? Good on ya! Don't fret, it's easier than it looks.

We're aiming for comfort food nirvana, so let's gather our gear. Think Tex-Mex recipes meets good ol' Southern cooking. Honestly, you will love how easy it is.

Main Ingredients: The All-Stars

First up, the stars of our show. This quesadilla recipe hinges on quality ingredients!

Beef Chuck Roast: A 3-4 pound (1.4-1.8 kg) chuck roast. Get a well marbled one, you know? That marbling equals flavour, mate.
Avocado Oil: 1-2 tablespoons (15-30 ml) . Other oils work too!
Sweet Onion: 1 large, sliced.
Garlic: 3 cloves, minced.
Ranch Dressing Mix: 1 (28g) ounce packet.
Au Jus Gravy Mix: 1 (28g) ounce packet.
Pepperoncini Peppers: 1 cup (240 ml) sliced (or 10 whole), plus 1/4 cup (60 ml) juice.
Unsalted Butter: 6 tablespoons (85g) , sliced. This is key .
Flour Tortillas: 8 large (10-12 inch).
Unsalted Butter: 2 tablespoons (30g) , divided (for the quesadillas).
Shredded Cheese: 4 cups (400g) . Monterey Jack, cheddar, or a blend will do.

Seasoning Notes: Spice Up Your Life!

Forget boring. These seasonings are where the Mississippi pot roast magic happens.

The Ranch & Au Jus Duo: This combo is the secret weapon. It's tangy, savory, and just plain addictive.
Pepperoncini Power: These babies add a subtle heat and a vinegary kick. Chuck roast recipes can be boring, but these bring them to life.
Flavor Enhancers: Don't skip the garlic! It adds a delicious depth.
Spice Swaps: No pepperoncini? Banana peppers will do. Want a kick? Add a pinch of cayenne.

Equipment Needed: Keep It Simple!

You don't need a fancy kit. Easy dinner recipes should be...easy!

Cast Iron Skillet: For searing the roast. A heavy bottomed pan works too.
Slow Cooker: A 6-quart (or larger) slow cooker is your best friend here. Embrace that slow cooker recipe !
Baking Tray or Chopping Board: For shredding the beef.
Two Forks: Shredding time!
Clean Skillet or Griddle: For cooking the quesadillas.
Cutting Board & Sharp Knife: For slicing and dicing.

That’s it! We have what we need for preparing these amazing Shredded beef quesadillas . The simplicity to making cheese quesadillas alongside all the juicy flavor and tenderness of a proper Mississippi pot roast makes this one of the most perfect comfort food Tex-Mex recipes ever created.

I can almost guarantee that every single person around your table will be blown away, it's that simple to make and deliver.

Cooking up a Storm: Mississippi Pot Roast Quesadillas

Fancy a right proper mashup of Southern comfort and Tex-Mex fun? Honestly, these Mississippi pot roast quesadillas are a game changer.

It is comfort food elevated. We're talking tender shredded beef quesadillas packed with cheesy goodness, all thanks to the magic of a slow cooker.

Who can say no to easy dinner recipes, eh?

Prep Steps: Get Your Ducks in a Row

First things first, let's get organised. That essential mise en place is key. Slice up that sweet onion, about 1 large.

Mince those garlic cloves, you'll need around 3. Get your chuck roast recipes ready. We want a 1.4-1.8 kg (3-4 pound) beauty.

Get that ranch dressing mix, au jus gravy mix, pepperoncini recipes and butter sorted too. This recipe can be made with the slow cooker recipe !

Time saving tip? Measure out all your spices and have them ready to go. A bit of prep now saves a load of faff later.

Remember safety kids! Always wash your hands before handling food and be extra careful when working with hot oil.

step-by-step to Quesadilla Heaven

Alright, listen up! It's time to get cooking.

Sear the roast in a cast iron skillet, heat 1-2 tablespoons (15-30 ml) of avocado oil in a skillet. Brown it on all sides for a rich flavour.
Slow cooker time! Pop the roast in your slow cooker.
Nestle those sliced onions around the roast, sprinkle ranch and au jus packets. Layer with 6 tablespoons (85g) of butter slices, minced garlic, and pepperoncini peppers with 1/4 cup (60 ml) juice.
Slow cook on LOW for 6- 8 hours or HIGH for 4- 6 hours until the beef is fall apart tender. Honestly, the aroma alone is worth the wait.
Shred that beef! Once cooked, transfer the roast to a tray and shred it with two forks.
Quesadilla time! Heat a skillet over medium. Melt a thin slice of butter (2 tablespoons/30g). Lay tortilla, sprinkle with 4 cups (400g) of cheese, shredded Mississippi pot roast , and more cheese. Fold it.
Cook till golden: Press lightly. Cook until golden brown, then flip and toast the other side.
Cut in half and serve immediately for best results.

Pro Tips for Cracking Quesadillas

Want to take these quesadillas from good to Oh my gosh! amazing? Don't skip searing the beef! The browning adds a depth of flavour you just can't get otherwise.

A common mistake is not shredding the beef enough. You want it super tender and easy to eat. Don't be shy on the cheese quesadillas , but not too much! Try to share your Tex-Mex recipes !

Recipe Notes for your Mississippi Pot Roast Quesadillas

Right, so you're about to whip up some Mississippi pot roast quesadillas . Excellent choice! Here are a few things I've learned along the way that will hopefully make your life easier.

Honestly, this is one of those easy dinner recipes that I can't stop making. And who doesn't love shredded beef quesadillas ?

Plating & Presentation: Show Off Your Comfort Food!

Let's talk looks. First off, a good quesadilla needs a crispy exterior. Serve these bad boys hot off the griddle, cut into triangles.

You know? A dollop of sour cream or some guacamole is never a bad idea. For a pop of color, sprinkle some chopped cilantro or parsley on top.

Trust me, makes a difference. You can drizzle the gravy from the Mississippi pot roast inside the quesadilla recipe , or you can use it on top!

Storage Savvy: Keeping Your Tex-Mex Dreams Alive

So, you've made a batch, but can't eat them all. What next? Let's be honest, that's not normally the case.

Refrigerate any leftover Mississippi pot roast filling in an airtight container for up to 3-4 days. If you want, freeze it.

It will last for up to 2-3 months. When reheating quesadillas, I recommend using a skillet. This way, you can keep the tortilla crispy.

Microwaving them? Not ideal , you know?

Mix It Up: Variations on a Theme

Fancy a change? Why not? For a bit of spice, add some finely diced jalapeños to the filling. Or use Pepper Jack cheese for that extra kick.

If you're watching the waistline, use low-fat cheese and whole wheat tortillas. Hey, we all have those days. For seasonal swaps, consider adding roasted butternut squash or sweet potatoes in the fall.

Think outside the box!

Nutrition Nuggets: A Little Bit of Knowledge

Each Mississippi pot roast quesadilla is roughly 650-750 calories. This includes a good dose of protein (45-55 grams) and some healthy fats.

(40-50 grams) Don't forget that the chuck roast recipes are full of iron, which is good for ya! Keep the carbs down by selecting smaller or low-carb tortillas

I hope these little nuggets are helpful! Remember that slow cooker recipe can be tailored to your tastes, so don't be afraid to experiment.

Now go make some amazing cheese quesadillas that everyone will love.

Frequently Asked Questions

Can I make these Mississippi pot roast quesadillas ahead of time?

You certainly can, guv'nor! The Mississippi pot roast itself is perfect for making ahead, as the flavors develop even more overnight. Shred the beef and store it in the fridge in its juices. When you're ready to assemble, just reheat the beef and get your quesadilla on!

Avoid assembling the actual quesadillas until you're ready to cook them, though, as they can get soggy.

What's the best way to store leftover Mississippi pot roast quesadillas?

Leftover quesadillas are best stored in an airtight container in the fridge. They'll keep for 2-3 days, easy peasy. When reheating, pop them in a dry skillet over medium low heat or use a panini press to get them crispy again. Microwaving can make them a bit soggy, so avoid that if you can.

I don't have a slow cooker. Can I still make this Mississippi pot roast quesadilla recipe?

Absolutely! You can adapt this recipe for the oven. After searing the roast, place it in a Dutch oven with all the other ingredients. Cover and bake at 325°F (160°C) for about 3-4 hours, or until the beef is fork tender. Just keep an eye on the liquid level and add a bit of beef broth if it gets too dry.

Once cooked, follow the instructions for shredding and assembling the quesadillas.

What kind of cheese works best in these Mississippi pot roast quesadillas?

Any good melting cheese will do the trick, old sport! Monterey Jack and cheddar are classic choices and offer a lovely flavour and melt. For a bit more tang, try Colby Jack, or for a spicier kick, go for Pepper Jack. Feel free to mix and match to find your perfect cheesy combo.

Are there any variations I can try for these Mississippi pot roast quesadillas?

Stone the crows, are there ever! You could add some diced jalapeños or a splash of hot sauce to the pot roast for extra heat. Some people like to include caramelized onions or sautéed mushrooms in their quesadillas.

And if you're feeling fancy, a dollop of sour cream or guacamole on top is always a winner. Get creative and make it your own!

How can I make these Mississippi pot roast quesadillas a bit healthier?

To lighten things up a bit, you can use leaner cuts of beef or trim any excess fat before cooking. Opt for whole wheat tortillas to up the fiber content. Using low-fat cheese or a lighter hand with the cheese can also make a difference. Serving the quesadillas with a big side salad will help balance out the meal too.