Mississippi Pot Roast Tacos

hand holding a pot roast taco above a plate with more on it.

5 from 1 vote

Mississippi Pot Roast Tacos

Get ready to fall in love with this flavorful twist on two comfort food favorites, Mississippi Pot Roast and tacos! These cheesy, crispy Mississippi Pot Roast Tacos are loaded with tender shredded beef, yellow peppers, and melty cheese, making them the ultimate weeknight dinner or party food. It’s rich, tangy, savory, and perfectly crisp.

Prep Time10

Cook Time1 20

Total Time1 30

Course: dinner

Cuisine: American

Servings: Tacos

Calories: 486kcal

Author: Nicole Durham

Cost: Recipe $31.94 / Serving $3.19

Equipment

Ingredients

Roast

3 pound beef chuck roast, excess fat trimmed ($26.01)
1 jar (12 ounces) pepperoncini peppers, with juice ($1.97)
1 packet (1 ounce) ranch dressing mix ($0.54)
1 packet (1 ounce) onion soup mix ($0.49)
½ cup beef broth, low sodium ($0.13)

Tacos

vegetable oil, for frying
10 corn tortillas ($0.83)
8 ounces shredded cheese, Cheddar or Mexican blend ($1.97)

Optional Toppings

fresh cilantro, chopped
onion, diced

Instructions

Optional sear. Searing the chuck roast is optional and can be skipped. If desired, heat the Instant Pot on Sauté or a skillet over medium-high heat with a small amount of oil. Sear the roast for about 2 minutes per side until browned.
Pressure cook. Place the chuck roast in the Instant Pot. Add the pepperoncini peppers with juice, ranch seasoning, onion soup mix, and beef broth. Secure the lid, seal the vent, and cook on High Pressure for 65 minutes. Allow a 10-minute natural pressure release, then carefully vent remaining pressure.
Shred. Remove the roast to a cutting board and shred with two forks. Return the shredded beef to the pot and stir to coat evenly in the juices.
Assemble tacos. Heat a skillet over medium heat with a tablespoon of vegetable oil. Place a tortilla in the pan, sprinkle with cheese, add a scoop of shredded beef, then top with a little more cheese. Fold in half and press gently.
Crisp. Cook 2–3 minutes per side until golden and crisp. Repeat with remaining tortillas.
Serve. Serve hot with optional cilantro and onion. Dip in the cooking juices or add sour cream if desired.

Notes

Recipe Tips. Chuck roast is the most tender option. Use low-sodium seasoning packets or homemade mixes to control salt.
Cooking Options. Slow cooker on Low for 8 hours or High for 4 to 5 hours. Instant Pot averages about 20 minutes per pound with sufficient liquid.
Storage & Make-Ahead. Refrigerate leftovers up to 4 days or freeze up to 3 months. Beef can also be prepped as a freezer meal and cooked later.
Spice Variations. Adjust heat by reducing pepperoncini or swapping in banana peppers, jalapeños, or dill pickles for a different flavor profile.

Nutrition