Mississippi Pot Roast Quesadillas

Mississippi Pot roast quesadillas are a delicious way to use your juicy pot roast in a new way. Loaded with cheese, shredded meat, peppers, and grilled to a crispy perfection in a tortilla. The ultimate dinner or lunch idea.

Prep: 20 min
Cook: 8 hr
Total time: 8 hr 20 min
Servings: 8 servings

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Ingredients

3 lb beef chuck roast
1 tbsp avocado oil
1 large sweet onion sliced
3 clove garlic minced
1 oz ranch dressing mix
1 oz au jus gravy mix
1 cup pepperoncini peppers sliced or 10 whole peppers, plus 1/4 cup juice from jar
6 tbsp unsalted butter
Butter slices or avocado oil (to coat the skillet)
6 soft flour tortillas I used Mission Soft Taco Flour Tortillas
10 oz cheese queso fresco, oaxaca, cotija, or mozzarella cheese are great options
Cilantro and diced onions for garnish (optional) optional

Method

Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the roast for about 5-8 minutes on both sides until browned and a crisp crust forms. Transfer seared roast to the bottom of a slow cooker.
Surround the roast with sliced onions and sprinkle the seasoning packets all over. Top with slices of butter, pepperoncini peppers with the juice, and minced garlic.
Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, or until the meat falls apart and is tender. This will depend on the size of the roast.
Once the meat is tender and easily falls apart, transfer it to a baking tray or chopping board and shred with two forks. (I like to avoid scratching the inside of the crockpot!) Return it to the slow cooker and stir it into the sauce/gravy.

For the quesadillas:

To make the quesadillas, heat a clean skillet over medium heat then add a thin slice of butter and coat the inside of the pan.
Place a flour tortilla on top, sprinkle some cheese, add a scoop of shredded pot roast, and top with a little extra cheese.
Fold the tortilla in half and lightly press it down. Cook just until the bottom tortilla starts to get golden brown then flip it over and toast the other side. It is done when the cheese is melty. If the tortilla is cooking too fast, turn down the heat.
Transfer the quesadilla to a cutting board and cut in half. Repeat with the remaining quesadillas.
Garnish with fresh cilantro or parsley. Serve with a side of gravy from the slow cooker or sour cream if desired. Enjoy!