Mississippi Pot Roast Tacos a Slow Cooker Fiesta

Mississippi Pot Roast Tacos Slow Cooker Fiesta Fun

By Amara Vitalis August 18, 2025

Table of Contents

Recipe Introduction

Quick Hook: Are You Ready For the Best Taco Tuesday Ever?

Fancy some seriously tasty tacos? Let's talk about Mississippi pot roast tacos . I'm not kidding when I say this is a total flavour bomb.

The tender pot roast with that tangy sauce? Oh my gosh, it's just amazing.

Brief Overview: Comfort Food Meets Mexican Fiesta

This Mississippi pot roast recipe isn't your traditional Mexican fare. It’s more of an American South meets Taco Tuesday kind of thing.

It’s dead easy to make, takes a bit of time in the slow cooker, and makes about 8 tacos, perfect for sharing.

Main Benefits: Easy, Flavorful, and Totally Satisfying

One of the best things about this recipe is how simple it is. It's also packed with flavour, and the tender beef practically melts in your mouth.

These chuck roast tacos are perfect for a casual get-together or any night you're craving something seriously comforting.

What Makes These Tacos So Special?

Honestly, it’s the combination of that super tender, flavorful pot roast and the crispy fried tortilla. You know? It's just something else.

Plus, using a slow cooker means minimal effort on your part. This slow cooker pot roast tacos recipe will quickly turn to be a family favourite.

Time to Gather the Goods

Right then, let's see what you'll need to make these easy taco recipe . First, you'll need a nice big chuck roast about 3 to 4 pounds should do the trick.

And don’t forget the onion, garlic, ranch dressing mix, au jus gravy mix, pepperoncini peppers, butter, corn tortillas, cheese and avocado oil.

Let's get cooking!

Ingredients & Equipment: Let's Get This Taco Party Started!

Right, so before we dive headfirst into Mississippi pot roast tacos heaven, let's make sure you've got everything you need.

I swear, nothing's worse than getting halfway through a Mississippi pot roast recipe and realising you're missing a key ingredient.

I had that once. Honestly I wanted the floor to swallow me up!

Main Ingredients: The Beefy Bits

Okay, for the star of the show, you'll need:

A 3-4 pound (1.36-1.81 kg) beef chuck roast . Look for good marbling - that's the fat running through it. More marbling means a more tender and flavorful chuck roast tacos .
1-2 tablespoons (15-30 ml) avocado oil (or vegetable oil).
1 large sweet onion , sliced.
3 cloves garlic , minced.
1 ounce (28g) packet ranch dressing mix . The Hidden Valley one is the classic!
1 ounce (28g) packet au jus gravy mix .
1 cup (240 ml) sliced pepperoncini peppers (or 10 whole peppers) + ¼ cup (60 ml) juice from the jar. The juice is what gives it that signature tang.
6 tablespoons (85g) unsalted butter , sliced.

For the actual slow cooker tacos , you'll need:

Avocado oil, for frying.
10-12 corn tortillas (6 inch diameter).
10 ounces (280g) cheese (queso fresco, oaxaca, cotija, or mozzarella). Shredded or crumbled, whichever tickles your fancy.
Fresh cilantro, chopped, for garnish.
Diced white onion, for garnish.

Seasoning Notes: It's All About the Flavour

The ranch and au jus mixes are doing most of the heavy lifting here. But the pepperoncini are your secret weapon.

That's the magic for our Spicy Mississippi pot roast tacos Don't skip them! The butter is non-negotiable. It adds richness.

If you are considering a Easy taco recipe then please take some time to read what makes this a fantastic choice.

Feel free to add a pinch of cayenne pepper for extra heat. Just be careful, a little goes a long way!

Equipment Needed: Keep It Simple

You don't need a fancy kitchen to make these slow cooker pot roast tacos ! Here's what you'll actually use:

A large cast iron skillet (or heavy bottomed frying pan). This is optional, you can sear in other pans too but cast iron helps.
A slow cooker (6-quart or larger). It's called slow cooker tacos for a reason.
A cutting board.
Two forks. For shredding that lovely beef!
A skillet for frying the Crispy pot roast tacos .
A baking tray (optional, for shredding the roast).

Honestly, if you don't have a cast iron skillet, any frying pan will do. For my part I use that everyday.

You can even shred the beef straight in the slow cooker if you're feeling lazy! That will do.

Now, go forth and gather your supplies! Next up, the method. That will transform regular Tuesday to a Taco Tuesday recipe .

Cooking Method: Let's Get These Mississippi Pot Roast Tacos Cracking!

Right, fancy some proper Mississippi pot roast tacos ? Forget slaving over the hob. We're talking slow cooker magic, baby! This easy taco recipe is about to become your new favourite.

Honestly, it's so simple, even I can't mess it up. This slow cooker pot roast tacos version of the iconic pot roast is perfect for a Taco Tuesday recipe that’s sure to please.

Prep Steps: Sorted!

Essential mise en place: Grab that 3-4 pound (1.36-1.81 kg) chuck roast. Chop up one large sweet onion. Mince 3 cloves of garlic. Sorted?
Time saving organization tips: Get all your packets out now. That's 1 ounce (28g) ranch dressing mix, 1 ounce (28g) au jus gravy mix, 1 cup (240 ml) sliced pepperoncini peppers with ¼ cup (60 ml) juice. Slice up 6 tablespoons (85g) of butter too!
Safety reminders: Don't burn yourself searing the roast! And watch out for that oil splashing when frying the tacos.

step-by-step: Easy Peasy

Sear the chuck roast in hot oil until brown. This takes about 5 minutes per side. Optional, but gives you a great crust.
Place the sweet onions at the bottom of your slow cooker. This will prevent sticking, you know?
Chuck in the seared roast, then sprinkle ranch dressing mix and au jus gravy mix. Add the butter slices, pepperoncini peppers and juice, and minced garlic.
Slow Cook this on LOW for 6- 8 hours or HIGH for 4- 6 hours . You want it to shred easily.
Shred the beef with two forks. Now, this is the satisfying bit.
Return the shredded beef to the slow cooker and stir it into the gravy.
Assemble the tacos: Cheese, beef, cheese, fold. Then, fry them until golden. Oh my gosh!
Garnish these Chuck roast tacos with your favorite toppings and dig in.

Pro Tips: Secret Weapons

Don't skip the sear: Seriously, the flavour is worth it. It's how the Mississippi pot roast recipe truly shines!
Taste the gravy: Salt to taste after shredding. These packets can be salty, so be careful.
Crispy tacos: Use a cast iron skillet for extra crispiness. It makes all the difference. Also, for amazing Crispy pot roast tacos use medium heat.

So there you have it! Some lush Mississippi pot roast tacos . Perfect for a family dinner or a slow cooker tacos night with mates.

Enjoy this Spicy Mississippi pot roast tacos rendition.

Recipe Notes for Mississippi Pot Roast Tacos

Alright, love, let's talk about making these Mississippi pot roast tacos truly your own. This ain't just a recipe; it's a guideline! Remember, cooking is all about having a bit of fun and adjusting things to what you like.

Serving Suggestions: Taco Time, Sorted

Fancy plates are for fancy restaurants. For these slow cooker tacos , think casual. Serve 'em up family style on a big platter.

Everyone can grab and go. For a bit of oomph , add a dollop of sour cream or a sprinkle of fresh salsa.

A cold Corona or some homemade lemonade really hits the spot. Presentation wise, pile those bad boys high and watch them vanish!

Storage Tips: Keepin' it Fresh

Got leftovers? Lucky you! Refrigerate the shredded Mississippi pot roast recipe in an airtight container for up to 3 days.

Freezing isn't really recommended as the texture might get a bit wonky. When reheating, chuck it in a pan with a splash of water or beef stock to keep it moist.

Then, boom! Back to taco makin'.

Variations: Remix Your Roast

Want to switch things up? Honestly, the possibilities are endless! For a gluten-free version, make sure your ranch and au jus mixes are gluten-free.

Or, try serving the chuck roast tacos in lettuce wraps instead of tortillas. Feeling adventurous? Add a tin of drained and rinsed black beans to the slow cooker for extra oomph .

In the summer, add diced tomatoes. For winter, how about a splash of dark beer.

Nutrition Basics: What You're Getting

Okay, so these easy taco recipes are delicious, but let's be real. They're not exactly health food. Each serving will set you back around 450-550 calories.

But hey, life's too short to skip tacos! They're packed with protein, thanks to the beef. And remember, everything in moderation, yeah? These Taco Tuesday recipes are all about enjoying life, one delicious bite at a time.

So there you have it! My tips for making these spicy Mississippi pot roast tacos your next easy taco recipe . Get creative and don't be afraid to experiment.

Frequently Asked Questions

Can I make Mississippi pot roast tacos ahead of time? I'm a busy bee!

Absolutely! The Mississippi pot roast itself is perfect for making ahead. Just shred the beef, store it in an airtight container with the gravy, and refrigerate it for up to 3-4 days. When you're ready to assemble the tacos, simply reheat the beef in a pan or microwave and carry on like normal.

My slow cooker runs hot! How do I adjust the cooking time for these Mississippi pot roast tacos?

Good question! All slow cookers are a bit different. If yours tends to cook quickly, start checking the roast for tenderness around 4 hours on low or 3 hours on high. You want the beef to be easily shreddable, but not completely falling apart.

If it reaches that stage sooner, just switch the slow cooker to the "warm" setting until you're ready to shred it.

What kind of cheese works best for Mississippi pot roast tacos? I'm not sure what to use!

It depends on your preference, but some good options are Queso Fresco, Cotija, Oaxaca, or even just regular Mozzarella. Queso Fresco and Cotija offer a bit of a salty, crumbly texture, while Oaxaca melts beautifully and pulls apart nicely.

Mozzarella is a safe bet if you're after a simple, melty option that most people will enjoy.

Can I make Mississippi pot roast tacos without a slow cooker? Is that a proper no-no?

While a slow cooker is ideal, you can definitely adapt this recipe! Use a Dutch oven on the stovetop. Sear the roast as instructed, then add all the ingredients and braise in the oven at 325°F (160°C) for about 3-4 hours, or until the meat is very tender.

Check the liquid level periodically and add a splash of broth or water if it's getting too dry. The taste will be very similar!

Are there any healthy swaps I can make in these Mississippi pot roast tacos? Gotta watch the waistline, innit!

Of course! You can use leaner cut of beef, trim any excess fat before cooking. Opt for low-sodium ranch and au jus mixes to reduce the salt. Reduce the amount of butter, using olive oil or avocado oil. Also consider using whole wheat or corn tortillas and loading up on fresh veggies like onions and cilantro!

I've got picky eaters! What are some variations I can try with these Mississippi pot roast tacos to make them happy?

Totally understandable! For milder palates, reduce or omit the pepperoncini peppers and juice. Serve the components separately so everyone can build their own tacos with only what they like. You could also offer a variety of toppings like sour cream, guacamole, or shredded lettuce to customize the flavours.

If all else fails, serve the Mississippi pot roast over rice or mashed potatoes instead of in tacos a good old shepherd's pie never fails!