Make your leftover roast dinner work overtime with these Mississippi Pot Roast Tacos, the perfect fusion of comfort food and weeknight convenience.
Recipe: $31.94 | Per Serving: $3.19 | Servings: 10
Whether you're meal prepping for the week or transforming Sunday dinner into something new, these cheesy, crispy tacos are about to be your new obsession.
These tacos use the same tender shredded beef from my Instant Pot Mississippi Roast and reimagine it with a taco twist! This is a genius way to reuse leftovers without it feeling like leftovers. Want more ideas? Check out How to Reuse Leftover Food for even more creative ways to stretch meals.
I love using a Slow Cooker Beef Roast for this too, especially on busy days. And if you’re craving something fancier, my Poor Man’s Prime Rib is another affordable roast worth repurposing.
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🍯 Why This Recipe Works
- Bold, rich flavors from ranch and au jus seasonings pair perfectly with the tang of pepperoncini, turning a simple roast into something unforgettable.
- Quick and easy, especially if you're using leftover Mississippi Pot Roast, just shred, stuff, and crisp!
- Super versatile and crowd-pleasing. Customize with your favorite cheese, toppings, or tortillas to fit any taste or dietary need.
🥘 Ingredients
Beef Chuck Roast: This cut is ideal for slow cooking. Its marbling breaks down beautifully over time, giving you juicy, pull-apart meat perfect for stuffing into tacos.
Banana Peppers (or Pepperoncini Peppers) + Juice: Banana peppers are a great non-spicy alternative to pepperoncini. They still offer that tangy, vinegary bite but with much less heat. Perfect for families or anyone who prefers a milder kick.
Corn Tortillas: Their toasty, slightly sweet flavor complements the savory meat. When pan-fried until crispy, they bring the perfect crunch to each bite.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
- Beef Chuck Roast: You can use a pork shoulder or chicken thighs instead. Pork will still give you that rich, shreddable texture, while chicken is a lighter option that cooks faster and absorbs flavors well.
- Banana Peppers: If you prefer more heat, swap with traditional pepperoncini peppers. For even more spice, toss in a few sliced jalapeños or hot cherry peppers.
- Ranch Seasoning: If you're out of the packet, you can make your own with a blend of dried parsley, garlic powder, onion powder, and dill. It’s a great way to control the salt level too.
- Corn Tortillas: Flour tortillas will also work, though they’ll be softer and less crispy when pan-fried. Great for a more burrito-like vibe.
🔪 Instructions for Mississippi Pot Roast Tacos
Please note that searing your Chuck roast is completely optional and can be skipped, if desired. If your roast fits neatly in your Instant Pot, you can sear it inside your IP using the Searing option.
Step 1: Preheat your Instant Pot's Saute setting or warm a large skillet over medium-high heat. Add a little olive oil, and then place your raw Chuck roast inside. (Image 1). Cook for about 2 minutes per side, or until there's a nice golden color on each side of your roast. (Image 2).
Step 2: Remove your roast and place it into the Instant Pot (if not there already). (Image 3).
Step 3: Add in all of the remaining ingredients. You can use a full jar of peppers plus their juices, or use as little as half the jar if you want less spice. (Image 4).
Step 4: Seal the Instant Pot lid and set to High Pressure for 65 minutes. After cooking, let it naturally release pressure for 10 minutes before removing the rest. (Image 5).
Step 5: Open your Instant Pot and behold your glorious meal.
Step 6: Remove the chuck roast and place it on a cutting board. Shred the meat with two forks. (Image 6). Return the shredded meat to the Instant Pot and stir to mix with the juices.
Step 7: To make the tacos, heat a clean skillet over medium heat with a tablespoon of vegetable oil.
Step 8: Place a tortilla in the pan, add cheese, shredded pot roast, and more cheese. (Image 7). Fold and press gently. (Image 8).
Step 9: Cook each side for 2–3 minutes or until golden brown and crisp. Repeat with the remaining tortillas and filling.
Step 10: Serve hot, garnished with fresh cilantro and diced onion if desired. Dip in the slow cooker gravy or add a dollop of sour cream. These are fantastic just as they are!
Enjoy!
🍴 Recipe Tips
- Sear for Flavor: Don’t skip the sear! Browning the roast in a hot skillet before cooking adds a deep, rich flavor that you just can’t replicate otherwise. Aim for a golden crust on both sides, this caramelization makes a big difference.
- Tortilla Trick: For ultra-crispy tacos, lightly warm the tortillas before frying. Microwave them for 20–30 seconds wrapped in a damp paper towel to keep them pliable, which helps prevent cracking or tearing when folding in the pan.
- Cheese First = Less Mess: Sprinkle cheese onto the tortilla before adding the meat. As it melts, it acts like a glue, helping the filling stick together and making it easier to fold and flip your taco without spilling.
🍳 Reheating
To keep your Mississippi Pot Roast Tacos crispy and delicious, reheat them in the oven or air fryer rather than the microwave.
- Oven Method: Preheat to 350°F and place the tacos on a baking sheet. Heat for about 10–12 minutes, flipping halfway through to ensure even crispiness. This method is great for reheating multiple tacos at once.
- Air Fryer Method: Set the air fryer to 350°F and reheat the tacos for about 4–6 minutes. Check halfway through and flip if needed. This is the quickest way to bring back that fresh-from-the-skillet crunch.
Avoid the microwave if possible—it can make the tortillas rubbery and soggy. If you must use it, wrap the taco in a paper towel and microwave for 30–45 seconds, but know it won't have that same crispy texture.
🥗 Side Dishes
Try with a side of Mexican rice, refried beans, or a light avocado salad.
⏲️ Make Ahead Instructions
This recipe is perfect for prepping ahead of time! You can cook the roast up to a day in advance, then store it in an airtight container in the fridge along with the juices from the slow cooker to keep it moist and flavorful.
When you're ready to eat, simply reheat the shredded roast on the stovetop or in the microwave until warmed through. Then assemble your tacos fresh—this helps keep the tortillas crisp and the cheese melty without compromising texture.
You can also prep your toppings (chopped onions, cilantro, shredded cheese) ahead and store them in containers, so taco night comes together even faster!
👩🏻🍳 Storage
Store leftover shredded pot roast in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of broth to keep it juicy.
💭 Recipe FAQs
Absolutely! This recipe is slow cooker friendly. To make Mississippi Roast in a crockpot, sear the beef in a skillet as directed, then place it in the slow cooker. Add the sliced onions, ranch dressing mix, au jus (or onion soup) mix, pepperoncini peppers and juice, minced garlic, and butter on top. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the meat is tender and falls apart easily with a fork.
Banana Peppers: A mild, tangy alternative with less heat, perfect for a non-spicy version.
Jalapeños: A spicier option, adding heat and a bold kick to the roast. Remove seeds to reduce heat.
Dill Pickles: Adds a tangy, briny flavor, though not as peppery, for a unique twist.
The best cut of meat for a Mississippi Roast is a beef chuck roast. This cut is ideal because it's tender, juicy, and flavorful when slow-cooked, thanks to its marbling of fat. The fat breaks down during cooking, making the meat incredibly moist and easy to shred. It’s also affordable and readily available, making it a popular choice for this dish.
Other alternatives include brisket or round roast, but chuck roast remains the top choice for its balance of flavor and texture when slow-cooked or pressure-cooked.
No, banana peppers and pepperoncini are different, although they are similar in some ways.
Banana peppers are typically milder and sweeter with a tangy flavor, often yellow or pale in color. They’re commonly pickled and used in salads or sandwiches.
Pepperoncini peppers are usually slightly spicier and have a more distinct tangy, sour flavor, and are often used in Mediterranean dishes or pickled for use in recipes like Mississippi Roast.
❤️ More Delicious Dinner Recipes
If you tried this Mississippi Pot Roast Tacos, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Mississippi Pot Roast Tacos
Ingredients
For the Roast:
- 3 pound beef chuck roast, excess fat trimmed ($26.01)
- 1 jar (12 ounce) pepperoncini peppers ($1.97)
- 1 packet (1oz) ranch dressing mix ($0.54)
- 1 packet (1oz) onion soup mix ($0.49)
- ½ cup beef broth, low sodium ($0.13)
For the Tacos:
- vegetable oil, for frying
- 10 corn tortillas ($0.83)
- 8 ounces shredded cheese (Cheddar or Mexican blend) ($1.97)
Optional Toppings:
- cilantro, chopped
- onions, diced
Instructions
- Please note that searing your Chuck roast is completely optional and can be skipped, if desired. If your roast fits neatly in your Instant Pot, you can sear it inside your IP using the Searing option.
- Preheat your Instant Pot's Saute setting or warm a large skillet over medium-high heat. Add a little olive oil, and then place your raw Chuck roast inside. Cook for about 2 minutes per side, or until there's a nice golden color on each side of your roast.
- Remove your roast and place it into the Instant Pot (if not there already).
- Add in all of the remaining ingredients. You can use a full jar of peppers plus their juices, or use as little as half the jar if you want less spice.
- Add the lid to your Instant Pot and make sure the vent is sealed. Set your Instant Pot to High Pressure for 65 minutes and allow to cook. Once finished, let it have a 10 minute Natural Pressure Release before you remove the remaining pressure.
- Open your Instant Pot and behold your glorious meal.
- Carefully remove the Chuck roast and place it onto a large cutting board. Shred the meat apart with two forks. Take your shredded meat and add it back into the Instant Pot. Give it a good stir to evenly distribute the meat and juices.
- To make the tacos, heat a clean skillet over medium heat with a tablespoon of vegetable oil.
- Place a corn tortilla in the pan, sprinkle with cheese, then add a scoop of the shredded pot roast, and top with a little more cheese. Fold the tortilla in half and press gently.
- Cook each side for 2–3 minutes or until golden brown and crisp. Repeat with remaining tortillas and filling.
- Serve hot, garnished with fresh cilantro and diced onion if desired. Dip in the slow cooker gravy or add a dollop of sour cream. These are fantastic just as they are!
Nicole Durham says
Load up your tacos with all of your favorite toppings and enjoy a fun twist on Taco Tuesdays!