Slow Cooker Mississippi Pot Roast Tacos
Slow Cooker meals are amazing bc they simplify the brunt of the work and still taste amazing! These tacos are no exception!
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Servings: 20 tacos
Ingredients
- 1 Chuck Roast(4-6lbs)
- 12 oz pepperoncinis
- 2 tbsp Worcestershire sauce
- 1 packet au jus
- 2 tbsp ranch seasoning
- 2 tsp smoked paprika
- 2 tsp black pepper
- 2 tsp garlic powder
- salt(to season chuck roast before searing)
- 1/2 stick butter
- corn tortillas
- chihuahua cheese
Instructions
- Salt Chuck roast and sear on both sides for a few min on med high heat.
- Place seared chuck roast in slow cooker.
- Add pepperoncinis with juice, Worcestershire sauce, au jus packet, ranch, garlic powder, black pepper, and smoked paprika.
- Add butter before placing on lid and cooking on low 6-8 hrs until beef shreds easily(you can do high 4-5 hrs)
- Shred beef and turn slow cooker to warm mode.
- In a pan or on a griddle put down some corn tortillas in a little oil or bacon grease on low medium heat.
- Add as much cheese as you like to each one and fold in half.
- Cook corn tortillas to desired crispiness but make sure cheese is melted.
- Fill with pot roast and enjoy delicious tacos!
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Notes
You can also serve this over mashed potatoes, Â in a baked potato, over rice, or even make some patty melts! Â It's super versatile and delicious with all!
This looks delicious !!