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

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

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.
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.
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.
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.
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.
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.
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.
Slice and serve: Transfer the cooked quesadilla to a cutting board and slice in half. Repeat for remaining tortillas.
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