🌮 Mississippi Pot Roast Tacos 🌮
Turn your classic Mississippi Pot Roast into these incredible tacos that will elevate your taco night to a whole new level! 🤤🌶️
Ingredients:
For the Pot Roast:
3-4 pounds chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-6 pepperoncini peppers
1/4 cup pepperoncini juice
For the Tacos:
Corn or flour tortillas
1 cup diced tomatoes
1/2 cup sliced jalapeños (pickled or fresh)
1/2 cup chopped cilantro
Lime wedges for serving
Instructions:
Prepare the Pot Roast:
Place the chuck roast in a slow cooker.
Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
Add the unsalted butter, pepperoncini peppers, and pepperoncini juice to the slow cooker.
Cover and cook on low for 8 hours or until the meat is tender and falls apart easily.
Shred the Beef:
Once cooked, remove the roast from the slow cooker and shred the meat using two forks.
Return the shredded beef to the slow cooker to soak up the juices.
Assemble the Tacos:
Warm the tortillas in a dry skillet or directly over a gas flame until slightly charred and pliable.
Fill each tortilla with a generous amount of the shredded Mississippi pot roast.
Top with diced tomatoes, sliced jalapeños, and chopped cilantro.
Serve:
Serve the tacos with lime wedges on the side for an extra burst of flavor.
Enjoy your delicious Mississippi Pot Roast Tacos! 🌮😋
These Mississippi Pot Roast Tacos are packed with flavor and perfect for a quick and easy dinner. Enjoy every bite!
