Mississippi Pot Roast Tacos

These crispy Mississippi Pot Roast Tacos feature slow-cooked beef chuck roast, seasoned with tangy pepperoncinis, zesty ranch seasoning, and rich beef broth, cooked until tender, caramelized, and falling apart. The crispy shredded meat is stuffed into warm tortillas and topped with crumbled cotija cheese, green onions, salsa, and fresh avocado.

Mississippi Pot Roast Tacos are the perfect meal for busy weeknights. With just a handful of simple ingredients, you can throw everything into the crock pot and let it cook while you go about your day. These tacos are easy to customize, so feel free to add your favorite toppings like salsa, cilantro, or a squeeze of lime for extra zing!

Serve these crispy beef tacos with my Roasted Chili Corn Salsa or a side of Elote Pasta Salad. And for the perfect finish, pair it with something sweet like my irresistible Churro Chips with Fruit Salsa.

What Is Mississippi Pot Roast

Mississippi Pot Roast is a popular comfort food dish that originated in the 1990’s, created by Robin Chapman in Mississippi. This simple yet flavorful dish features a beef chuck roast slow-cooked with ranch seasoning, butter, pepperoncinis, and au jus gravy mix for a tangy, savory flavor.

It’s minimal ingredients and set it and forget it preparation make it perfect for busy weeknights or large family gatherings.

Why You’ll Love These Shredded Beef Tacos

• Simple and easy- The beef is slow-cooked inside a crock pot, so you literally set it and forget it. It doesn’t get much easier than that!
• Melt-in-your-mouth beef- The slow-cooked beef becomes incredibly tender, infused with all the delicious flavors of the ranch seasoning, beef broth and pepperoncinis.
• Comfort food with a twist- If you love traditional pot roast and are looking for something different for taco night, these tacos are a delicious alternative to your typical taco filling.
• Crowd-pleaser- Whether you’re feeding your family or hosting game night with friends, these tacos are guaranteed to be a hit with everyone.

Ingredient Notes

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Beef chuck roast- This cut of beef is perfect for slow cooking because it becomes incredibly tender and flavorful as it simmers. However, bottom round, top round, or brisket will work as well.
• Pepperoncini– These peppers give a mild heat and tang to the pot roast. If you’re not a fan of spice, you can use mild banana peppers or use less than the recipe calls for.
• Butter- You can use salted or unsalted butter.
• Ranch seasoning- I use Trader Joe’s ranch seasoning, but you can use your favorite brand or use a blend of dried onion powder, garlic powder, dried parsley, and salt.
• Beef broth- The traditional recipe uses au jus gravy mix, but I prefer to use beef broth, since I always have it on hand. Feel free to use either one.
• Tortillas- Soft flour tortillas or corn tortillas can be used.
• Cotija cheese- A crumbly, salty Mexican cheese. You can find it in most supermarkets in the cheese section. If you can’t find Cotija, you can use Queso Fresco, Monterey Jack, or Pepper Jack cheese.
• Avocad0- I add some diced avocado on top to give it a creamy, fresh texture. You can also use homemade or store-bought guacamole.
• Green onions- Adds a mild onion flavor and a bit of crunch. If you prefer, red onions or yellow onions are great alternatives.
• Lime- A squeeze of lime juice adds a refreshing zing to the tacos and helps cut back some of the richness in the beef.

Step By Step Instructions

STEP 1: Prepare the beef. Trim any excess fat from the beef chuck roast. This will help make the final dish less greasy. Pat with paper towel. Generously season with salt and pepper on all sides.

STEP 2: Sear the beef. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add the beef to the pan. Sear it on all sides until it develops a nice golden-brown crust, about 3-4 minutes per side.

STEP 3: Add beef to the crockpot. After searing, carefully transfer the beef to your slow cooker. Add 1/4 cup of the beef broth to the skillet to scrape up any caramelized bits stuck to the bottom of the pan (this adds a ton of flavor). Then, pour into crockpot, along with the ranch seasoning mix, butter, and pepperoncinis and juice.

STEP 4: Cook. Once all the ingredients have been added to the crock pot, cover and cook on low for 8-10 hours, on high for 6-7 hours, or until the beef shreds easily with a fork.

STEP 5: Shred the beef. Once the pot roast is done, remove the beef from the slow cooker. Use two forks to shred the beef, then return it to the slow cooker, mixing it into the broth so the beef soaks up all the delicious flavors.

STEP 6: Crisp the meat (optional). Once the meat is shredded, it’s ready to go. But, for extra texture and flavor, heat a little oil in a saute pan. Once hot, add the shredded meat in a single layer, working in batches if necessary. Let the meat cook undisturbed for a few minutes until the edges are crispy and golden, tossing occasionally.

STEP 7: Warm the tortillas. Heat a skillet over medium high heat. Place the tortillas in the pan one at a time. Cook tortilla for about 1-2 minutes on each side until golden. Remove tortillas and place them in a towel to stay fresh.

STEP 8: Assemble the tacos. Once the tortillas are warm, add a generous portion of the shredded beef to each tortilla. Top with crumbled Cotija cheese, sliced avocado, cilantro, salsa, green onions and extra sliced pepperoncini (if desired). Serve fresh lime wedges alongside the tacos.

Expert Tips

Don’t skip the searing. Many recipes skip the searing step, but trust me…you shouldn’t. Searing the beef before adding it to the crockpot locks in the flavor by creating a delicious brown crust.

Adjust the heat. Pepperoncinis add a tangy, slightly spicy flavor. Add more (or less) depending on your heat preference.

Make-ahead. Prepare the pot roast up to 2 days ahead. Once it’s cooked and shredded, store in an airtight container with plenty of its cooking juices to keep it moist. When ready to use, remove some of the fat that has settled at the top. Then, reheat the beef in a skillet with some oil until crisp and warmed through.

Assemble just before serving. For the best texture, keep the tortillas, beef, and toppings separate until right before serving. This prevents the tacos from becoming soggy and ensures everything stays fresh.

Frequently Asked Questions

Storing and Freezing

If you have leftover beef from these Mississippi Pot Roast Tacos, place inside an airtight container along with its cooking juices. Store in the refrigerator for up to 4 days.

Freezer

Allow the shredded pot roast to cool completely before freezing to avoid condensation, which can cause freezer burn. Transfer the beef, along with its cooking liquid to a freezer-safe bag or container. Freeze for up to 3 months.

To thaw, refrigerate the beef overnight. Then, reheat in a skillet over medium heat until crisp and warmed through.