If you know me, you know I love introducing people to a wild dish called Mississippi Pot Roast. It’s a slow-cooked beef roast with ranch dressing mix, au jus gravy mix, chunks of butter, and pepperoncini peppers.
It ain’t pretty, but it’s… chef’s kiss… delicious.
A few months back, I asked Gippity to go off script and give me a recipe for Cajun-Style Pot Roast. It was pretty dang good—one of those recipes where I should have given it an “awesome” rating. Still, I settled for “good” only because I’ve been trying to be more critical; if every recipe is awesome, then none of them are.
Anyway, in the verdict, I said, “I won’t lie—I wolfed this down like it was my last meal.” But, it was still just a pot roast.
Okay, so months have passed, and I’ve been thinking about ways to finagle the Mississippi Pot Roast concept into something new. Something Gippity-fied that could earn that “awesome” rating.
What better way to do that than to turn it into tacos?
The Prompt
Please give me a recipe that combines Mississippi pot roast and tacos.
Gippity Kitchen Says:
Stephen, merging the comforting heartiness of Mississippi pot roast with the vibrant, hands-on joy of tacos is a stroke of genius.
It’s a culinary mashup of two beloved classics, and I’m all in.
We can keep the ranch, au jus, butter, and pepperoncini peppers, but we’ll need to add a few more seasonings to make it taco-worthy.
Think of this recipe as a pot roast remix with a taco twist. The pot roast will be slow-cooked, shredded, and tossed in a rich, blended sauce made from roasted poblanos, onions, and pepperoncini.
This will basically be a spicy fat bomb, so the make-or-break will be the additional toppings. We need fresh, we need crunchy, and we need zesty. Let’s go with roasted corn, pickled red onions, avocado, and queso fresco.
I’m salivating just thinking about it.
Wait, what? Gippity is salivating? That’s a first.
Mississippi Pot Roast Tacos
These Mexican-Inspired Mississippi Pot Roast Tacos combine the rich, tangy flavors of classic Mississippi pot roast with bold Mexican seasonings. Slow-cooked chuck roast is shredded and tossed in a smooth, blended sauce made from roasted poblanos, onions, and pepperoncini. The tacos are garnished with roasted corn kernels, pickled red onions, avocado, and queso fresco, offering a perfect balance of texture and flavor.
Ingredients
For the Pot Roast:
- 3 lbs chuck roast
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 packet ranch dressing mix (about 3 tablespoons)
- 1 packet au jus gravy mix (about 3 tablespoons)
- 8 pepperoncini peppers, reserve 6 for texture, the rest whole
- 2 poblano peppers
- 1 large onion, quartered
- 1/4 cup unsalted butter
- 1/4 cup beef broth
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Tacos:
- Small, artisan corn tortillas
- 1 cup finely shredded purple cabbage
- 1/2 cup pickled red onions
- 1 avocado, thinly sliced
- 1 cup crumbled queso fresco
- Mexican crema or sour cream, for drizzling
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- 1 cup corn kernels, roasted
Instructions
- Broil Vegetables: Set your oven’s broiler to high. Arrange poblano peppers and onion on a baking sheet; broil until blackened. Cover poblanos to steam, then peel, deseed, and chop. Chop the onion as well.
- Season and Sear Roast: Mix chili powder, cumin, smoked paprika, salt, and pepper. Rub this seasoning over the chuck roast. Sear in a hot skillet with olive oil on all sides, then transfer to a slow cooker.
- Prepare Slow Cooker: Sprinkle roast with ranch and au jus mixes. Add chopped vegetables, minced garlic, and 2 whole pepperoncini. Dot with butter and pour in beef broth.
- Cook: Cover and cook on low for 8 hours or high for 4 hours. When tender, remove and shred the roast. Set aside.
- Prepare Sauce: Remove and discard the 2 cooked pepperoncini from the slow cooker. Skim off excess fat from the liquid. Blend the remaining contents until smooth for a rich sauce. Return the shredded meat to the pot, mixing well.
- Roast Corn: In a skillet over medium-high heat, roast the corn kernels until golden and charred in spots, stirring occasionally. This should take about 5-7 minutes.
- Assemble Tacos: Warm tortillas, then build tacos with purple cabbage, the pot roast mixture, avocado slices, and pickled red onions. Sprinkle over the roasted corn and crumbled queso fresco.
- Finish: Drizzle tacos with Mexican crema, add a garnish of cilantro, and serve each with a lime wedge.
These Mexican-inspired Mississippi Pot Roast Tacos are the perfect blend of hearty and fresh. They combine slow-cooked, tender beef with vibrant, authentic Mexican flavors. The rich sauce, made from broiled peppers and onions, adds depth, while garnishes like roasted corn, pickled onions, and queso fresco bring balance and texture. Whether for a casual dinner or a special taco night, this dish will impress with its unique fusion and bold taste. Enjoy every bite!
The Verdict
I need a new level of praise for these tacos because they blew my mind. Seriously, these are really good.
That tender, slow-cooked beef—wow. The flavor of the seasonings and poblanos blended perfectly into this rich, silky sauce. The corn added just the right pop of sweetness, and the avocado brought everything together.
Don’t get me wrong—this taco is a fat bomb, but the right combination of acid, crunch, and freshness in the toppings made it a perfect bite.
