Ingredients:

  • 3-4 pound (1.36-1.81 kg) beef chuck roast
  • 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 (like Hidden Valley)
  • 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
  • 6 tablespoons (85g) unsalted butter, sliced
  • Avocado oil, for frying (or vegetable oil)
  • 10-12 corn tortillas (6-inch diameter)
  • 10 ounces (280g) cheese (queso fresco, oaxaca, cotija, or mozzarella), shredded or crumbled
  • Fresh cilantro, chopped, for garnish (optional)
  • Diced white onion, for garnish (optional)

Instructions:

  1. Heat oil in a cast iron skillet over medium-high heat. Sear the roast on all sides until browned.
  2. Place sliced onions at the bottom of the slow cooker.
  3. Place seared roast on top of the onions. Sprinkle with ranch dressing mix and au jus gravy mix. Top with butter slices, pepperoncini peppers and juice, and minced garlic.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, or until the meat is very tender and easily shreds.
  5. Transfer the roast to a baking tray or cutting board. Shred the meat with two forks.
  6. Return the shredded beef to the slow cooker and stir it into the sauce/gravy.
  7. Heat a small amount of oil in a skillet over medium heat. Sprinkle cheese on a corn tortilla, top with shredded pot roast, and more cheese. Fold in half to make a taco.
  8. Gently press the taco into the skillet. Cook until golden brown and crispy on both sides, flipping once.
  9. Transfer tacos to a serving platter. Garnish with cilantro and diced onions (optional). Serve immediately.