Description
The Crockpot Mississippi Pot Roast Tacos recipe is a creative reimagining of one of the most popular slow cooker meals in America. Traditionally, a Mississippi pot roast is a beef chuck roast cooked with butter, ranch seasoning, au jus mix, and pepperoncini peppers. The result is a tender, melt-in-your-mouth beef that possesses a unique flavor profile: salty, umami-rich, and finished with a gentle, vinegary heat from the peppers.
Ingredients
For the Pot Roast:
- 3–4 lb chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers (plus ¼ cup juice from the jar)
For the Tacos:
- Small flour or corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup shredded lettuce or cabbage slaw
- ½ cup diced tomatoes or pico de gallo
- ½ cup sour cream or ranch crema
- Fresh cilantro (optional, for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Roast:
- Place chuck roast in the crockpot.
- Sprinkle ranch mix and au jus mix evenly over the roast.
- Top with butter and pepperoncini peppers plus juice.
- Slow Cook:
- Cover and cook on low for 8 hours or high for 4–5 hours, until the roast is fork-tender.
- Shred the Meat:
- Remove roast and shred with two forks.
- Return shredded beef to the crockpot juices to soak up flavor.
- Assemble the Tacos:
- Warm tortillas.
- Fill each with shredded pot roast.
- Top with cheese, lettuce/slaw, tomatoes, and a drizzle of sour cream or ranch crema.
- Garnish with cilantro and serve with lime wedges.
Notes
These zesty Crockpot Mississippi Pot Roast Tacos are an easy, crowd-pleasing twist on the classic pot roast—tender, tangy, and full of flavor! Warm your flour or corn tortillas (or use lettuce wraps for low-carb) and pile high with the shredded beef. Top with creamy coleslaw, pickled jalapeños, pepperoncini slices, shredded cheese, diced onions, fresh cilantro, avocado slices, or a dollop of sour cream. Serve with lime wedges for squeezing, Mexican street corn salad, refried beans, or rice on the side. Great for taco Tuesday or game day—leftovers make fantastic nachos or quesadillas!
- Prep Time: 15minutes
- Cook Time: 8hours
- Category: Maindish
- Method: Slowcooker
- Cuisine: Fusion
Nutrition
- Serving Size: 2tacos
- Calories: 500kcal
Keywords: Slow cooker Mississippi beef tacos, Shredded Mississippi roast tacos, Pot roast street tacos, Butter beef tacos recipe, Mississippi chuck roast tacos