Mississippi pot roast tacos combine the best of pot roast and tacos into one mouth-watering dinner. Crispy tortillas, tender shredded beef, melty cheese, and tangy pepperoncini go together like bread and butter!
Why this recipe works
Mississippi pot roast tacos change the game completely. Tender shredded beef that’s cooked in a rich au jus along with tangy pepperoncini helps add insane flavor to these tacos. Even better when it’s wrapped inside a crispy tortilla and dunked in its own gravy. Just wait until you sink your teeth into these.
Mississippi pot roast is mouth-watering on its own, but there are so many different ways to serve your shredded pot roast other than piled on top of a bed of mashed potatoes. We’ve had major success turning it into Mississipi pot roast sliders, so piling it into taco shells was a no-brainer.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POT ROAST – First things first, you will need to make 1 batch of Mississippi pot roast which requires a 3-pound roast. This is done in the slow cooker which means you can start it in the morning and have it ready to be bundled into taco shells in the evening. You can also prepare it the day before and store it in the refrigerator if you plan on making these tacos for a party. For a quicker alternative, check out our instant pot Mississippi pot roast that’s ready in around an hour.
CHEESE – We used mozzarella, but they would also be tasty with provolone or Swiss cheese. You can use your favorite type of shredded cheese on these tacos.
How to Make Mississippi Pot Roast Tacos
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Remove the cooked roast from the Crockpot or Instant Pot, do not dump the juices. Shred the roast and place into a large bowl.
TIP – We have recipes for both slow cooker Mississippi pot roast and Instant Pot Mississippi Pot roast, the method in which you cook your roast is up to you. - Remove excess fat from the juice in the pot. Place juice into a bowl.
- Heat up your flat top griddle or skillet – do not grease or add oil.
- Dunk a tortilla into the juices from the pot roast, ensuring both sides are wet. Place wet tortilla onto hot flat top. Repeat for enough tortillas to fill the cooking surface. Cook for a minute or so, or until brown.
- Turn tortillas over, they should be nicely browned on the cooked side. Add mozzarella cheese to one side of each tortilla.
- Top cheese with shredded roast, then top the roast with more mozzarella cheese.
- Use a spatula to fold the empty side of the tortilla over the fillings.
- Carefully turn the folded tortilla over and cook for another 30 seconds, just enough for the cheese to melt.
- Remove from griddle and repeat for remaining tacos.
- Serve with remaining juices.
Frequently Asked Questions & Expert Tips
Store any leftover pot roast mixture in an air-tight container kept in the refrigerator for up to 4 days. I would recommend storing the pot roast separately from the taco shells (so only make the tacos as needed), that way they don’t get soggy when stored. When ready to reheat you can warm the beef in the microwave or on the stovetop then assemble as per recipe instructions. It will taste just as good as when you first made it!
Yes, you can substitute the flour tortillas with corn tortillas if that’s what you prefer.Â
Serving Suggestions
Serve Mississippi pot roast tacos with au jus on the side for dunking. If you like your tacos soft instead of crispy, feel free to serve them that way as well. Simply assemble them without crisping the tortillas in a skillet.
Optionally garnish with diced onion, sour cream, or salsa fresca though they are perfectly delicious all on their own. Enjoy!
More Related Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Mississippi Pot Roast Tacos
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 batch Mississippi Pot Roast
- 12 ounces shredded mozzarella cheese
- 14 street size taco flour tortillas
Things You’ll Need
- Large skillet or flat top griddle/grill
Before You Begin
- To cook the roast, visit our slow cooker Mississippi pot roast or Instant Pot Mississippi pot roast recipe for more details.
- We used mozzarella, but they would also be tasty with provolone or Swiss cheese. You can use your favorite type of shredded cheese on these tacos.Â
- Corn tortillas will also work here. Be gentle when handling so they do not fall apart.
Instructions
- Remove the cooked roast from the Crockpot or Instant Pot, do not dump the juices. Shred the roast and place into a large bowl.
- Remove excess fat from the juice in the pot. Place juice into a bowl.
- Heat up your flat top or skillet – do not grease or add oil.
- Dunk a tortilla into the juices from the pot roast, ensuring both sides are wet. Place wet tortilla onto hot flat top. Repeat for enough tortillas to fill the cooking surface. Cook for a minute or so, or until brown.
- Turn tortillas over, they should be nicely browned on the cooked side. Add mozzarella cheese to one side of each tortilla.
- Top cheese with shredded roast, then top the roast with more mozzarella cheese.
- Use a spatula to fold the empty side of the tortilla over the fillings.
- Carefully turn the folded tortilla over and cook for another 30 seconds, just enough for the cheese to melt.
- Remove from griddle and repeat for remaining tacos.
- Serve with remaining juices.
Expert Tips & FAQs
- The total time does not reflect the time needed to prepare the roast. The time it will take to cook your roast will depend on whether you make it in the crockpot or instant pot.
- Store any leftover pot roast mixture in an air-tight container kept in the refrigerator for up to 4 days. I would recommend storing the pot roast separately from the taco shells (so only make the tacos as needed), that way they don’t get soggy when stored. When ready to reheat you can warm the beef in the microwave or on the stovetop then assemble as per recipe instructions. It will taste just as good as when you first made it!
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Pan Seared Chilean Sea Bass - November 19, 2024
- Poultry Seasoning - November 12, 2024
- Instant Pot Jambalaya - November 7, 2024
Leave a Reply