Mississippi Pot Roast Quesadillas Recipe

Introduction

These Mississippi Pot Roast Quesadillas combine tender, flavorful pot roast with melted cheese in a crispy tortilla for a comforting and delicious twist on a classic dish. Perfect for using up leftover roast or making a hearty meal from scratch.

Ingredients

• 3-4 pound beef chuck roast
• 1-2 tablespoons avocado oil
• 1 large sweet onion, sliced
• 3 cloves garlic, minced
• 1 ounce packet ranch dressing mix
• 1 ounce packet au jus gravy mix
• 1 cup sliced pepperoncini peppers (or 10 whole peppers plus 1/4 cup juice from jar)
• 6 tablespoons unsalted butter
• Butter slices or avocado oil, to coat the skillet
• 6 soft flour tortillas (such as Mission Soft Taco Flour Tortillas)
• 10 oz cheese (queso fresco, oaxaca, cotija, or mozzarella work well)
• Cilantro and diced onions for garnish (optional)

Instructions

1. Step 1: Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the roast for 5-8 minutes on each side until browned and a crisp crust forms. Transfer the roast to the bottom of a slow cooker.
2. Step 2: Surround the roast with sliced onions, sprinkle the ranch dressing and au jus gravy mix evenly over the top. Add slices of butter, pepperoncini peppers with their juice, and the minced garlic.
3. Step 3: Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, until the meat is very tender and easily shredded.
4. Step 4: Remove the roast from the slow cooker and shred with two forks. Return the shredded meat to the slow cooker and stir to combine with the cooking juices.
5. Step 5: To assemble quesadillas, heat a clean skillet over medium heat and add a thin slice of butter or a little avocado oil to coat the pan.
6. Step 6: Place a tortilla in the skillet. Sprinkle cheese over one half, add a scoop of shredded pot roast, then top with a bit more cheese.
7. Step 7: Fold the tortilla over and press lightly. Cook until the bottom is golden brown, then carefully flip and cook the other side until cheese melts fully. Adjust heat as needed to avoid burning.
8. Step 8: Transfer the quesadilla to a cutting board and slice in half. Repeat with remaining tortillas and filling.
9. Step 9: Garnish with fresh cilantro or diced onions if desired. Serve with gravy from the slow cooker or sour cream on the side. Enjoy!

Tips & Variations

• For extra flavor, marinate the roast overnight with the seasoning mix before cooking.
• Try different cheeses like Monterey Jack or cheddar for a sharper taste.
• Add sliced jalapeños inside the quesadilla for a spicy kick.
• If you don’t have a slow cooker, cook the roast in a covered Dutch oven at 300°F (150°C) for 3–4 hours until tender.

Storage

Store leftover pot roast and quesadillas separately in airtight containers in the refrigerator for up to 3 days. Reheat the pot roast in a microwave or on the stovetop, and warm quesadillas in a skillet until heated through and crispy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pot roast ahead of time?

Yes, the pot roast can be cooked a day ahead and refrigerated. It often tastes even better the next day as the flavors have more time to meld.

What if I don’t have pepperoncini peppers?

You can substitute mild banana peppers or omit them altogether. Adding a splash of vinegar can help mimic their tangy flavor.

Mississippi Pot Roast Quesadillas Recipe

---

★★★★★

4.8 from 578 reviews

• Author: Charlotte
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 quesadillas 1x

Pin Recipe

Print Recipe

Description

This Mississippi Pot Roast Quesadillas recipe combines tender, slow-cooked beef chuck roast infused with rich seasoning and pepperoncini peppers, sandwiched between soft flour tortillas with melty cheese for a delicious and comforting meal. The pot roast is slow-cooked until it falls apart, then shredded and used as a hearty filling for flavorful quesadillas, perfect for an easy dinner or satisfying snack.

---

Ingredients

Scale 1x2x3x

Pot Roast

• 3–4 pound beef chuck roast
• 1–2 tablespoons avocado oil
• 1 large sweet onion, sliced
• 3 cloves garlic, minced
• 1 ounce packet ranch dressing mix
• 1 ounce packet au jus gravy mix
• 1 cup sliced pepperoncini peppers (or 10 whole peppers plus 1/4 cup juice from jar)
• 6 tablespoons unsalted butter

Quesadillas

• Butter slices or avocado oil (to coat the skillet)
• 6 soft flour tortillas (such as Mission Soft Taco Flour Tortillas)
• 10 oz cheese (queso fresco, Oaxaca, cotija, or mozzarella are great options)

Garnish (optional)

• Cilantro
• Diced onions

---

Instructions

1. Sear the roast: Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the beef chuck roast for 5-8 minutes on each side until browned and a crisp crust forms. Transfer the roast to the bottom of a slow cooker.
2. Add aromatics and seasonings: Surround the roast with sliced onions, minced garlic, sprinkle ranch dressing mix and au jus gravy mix all over. Top with butter slices and add the pepperoncini peppers along with their juice.
3. Slow cook the roast: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-6 hours until the meat is very tender and falls apart easily. Cooking time depends on the roast size.
4. Shred the meat: Remove the roast to a baking tray or chopping board and shred using two forks. Return the shredded meat to the slow cooker and stir it into the gravy and juices for flavor.
5. Prepare the skillet for quesadillas: Heat a clean skillet over medium heat. Add a thin slice of butter or a small amount of avocado oil to coat the pan lightly.
6. Assemble quesadillas: Place a flour tortilla in the skillet, sprinkle a layer of cheese, add a generous scoop of shredded pot roast, and top with more cheese.
7. Cook quesadillas: Fold the tortilla in half and press down gently. Cook until the bottom is golden brown, then carefully flip to toast the other side. Adjust the heat if the tortilla browns too quickly. The quesadilla is done when cheese is melted.
8. Slice and serve: Transfer the cooked quesadilla to a cutting board and slice in half. Repeat for remaining tortillas.
9. Garnish and enjoy: Top quesadillas with fresh cilantro and diced onions if desired. Serve with slow cooker gravy or sour cream on the side for dipping.

Notes

• Use a well-marbled chuck roast for optimal tenderness and flavor.
• If you don’t have pepperoncini, mild banana peppers can be a substitute.
• Cooking time may vary depending on your slow cooker model and roast size.
• To prevent sticking, use a non-stick skillet or ensure proper butter/oil coating when toasting quesadillas.
• For extra flavor, add a splash of the gravy from the slow cooker inside the quesadilla before folding.
• Leftover pot roast can be stored in the fridge for up to 3 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours (slow cooker on LOW) or 4 to 6 hours (slow cooker on HIGH)
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: Mississippi pot roast, slow cooker pot roast, shredded beef quesadillas, easy dinner, comfort food, pepperoncini, ranch seasoning, cheesy quesadilla