Ingredients
For the Pot Roast
- 3–4 lb chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter (1 stick)
- 8–12 oz jar pepperoncini peppers, with about ½ cup of the juice
- ½ cup diced red onion
- 2 tbsp chopped fresh cilantro or parsley
- ½ tsp black pepper, optional
- 1 cup beef broth, only if extra liquid is needed
For the Tacos
- 12–16 small flour or corn tortillas
- 1–1½ cups shredded cheddar cheese
- ½ cup finely diced red onion
- ¼–½ cup chopped cilantro
- Cooked shredded Mississippi pot roast
- Pepperoncini peppers from the slow cooker
- Lime wedges
Optional Toppings
- Sour cream
- Avocado
- Salsa
- Pickled jalapeños
- Hot sauce
Step-by-Step Method
1. Prepare the roast
Place the chuck roast in a large slow cooker. You don’t need to brown it first, although searing it can add extra flavor.
2. Add the seasoning
Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
3. Add the butter and pepperoncini
Place the butter on top of the roast. Add the pepperoncini peppers around the meat and pour in about ½ cup pepperoncini juice.
4. Slow cook
Cover and cook:
- LOW: 7–8 hours
- HIGH: 4–5 hours
The beef should become very tender and easily shred with forks.
5. Shred the beef
Remove any large pieces of excess fat. Shred the roast directly in the cooking juices and mix well.
6. Prepare the taco toppings
Warm the tortillas in a dry skillet for about 20–30 seconds per side. Prepare the cheddar cheese, diced red onion, cilantro and lime.
7. Assemble the tacos
Add shredded pot roast to each tortilla. Top with cheddar, red onion, cilantro and chopped pepperoncini. Finish with fresh lime juice.
8. Serve
Serve immediately while the beef and cheese are warm.
Food Safety
For safety, cook the beef until it is thoroughly tender. If checking temperature, beef roasts should reach at least 145°F (63°C) followed by a 3-minute rest; for this slow-cooked shredded texture, cooking substantially longer until fork-tender is typical.
Nut & Allergen Information
Nuts: No peanuts or tree nuts are required in this recipe.
Potential allergens:
- Milk/dairy: butter, cheddar, sour cream
- Wheat/gluten: flour tortillas and some packaged seasoning/gravy mixes
- Soy: may be present in some packaged seasoning mixes
- Corn: corn tortillas, if used
Always check the labels of ranch seasoning, au jus mix, tortillas and other packaged ingredients for the specific brand.
Approximate Nutrition
Per taco, assuming 1/8 of the beef mixture and one small flour tortilla:
- Calories: ~350–420 kcal
- Protein: ~25–30 g
- Carbohydrates: ~20–25 g
- Fat: ~18–23 g
- Sodium: ~800–1,100 mg
Values vary considerably depending on the roast, seasoning packets, cheese and tortilla used.
Q&A
Q: Can I make this without butter?
Yes. You can reduce the butter or replace some of it with beef broth, although the flavor and richness will change.
Q: Can I use corn tortillas?
Yes. Corn tortillas work very well and provide a gluten-free option if the other ingredients are also gluten-free.
Q: Can I make the roast ahead of time?
Yes. Refrigerate the cooked shredded beef in its juices for up to 3–4 days and reheat thoroughly.
Q: Can I freeze it?
Yes. Freeze the shredded beef with some of its cooking juices in an airtight container for up to about 3 months.
Q: What makes these tacos flavorful?
The combination of ranch seasoning, au jus, butter and tangy pepperoncini juice gives the slow-cooked beef its distinctive savory and slightly tangy flavor.