Mississippi Pot Roast Quesadillas Recipe
This Mississippi Pot Roast Quesadillas recipe transforms tender, slow-cooked beef chuck roast seasoned with zesty pepperoncini peppers and savory ranch and au jus mixes into deliciously melty quesadillas. Wrapped in soft flour tortillas with gooey cheese, these quesadillas offer a comforting and unique twist on classic roast beef, perfect for a satisfying meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker on low) + 10 minutes (quesadillas assembly and cooking)
- Total Time: 6 hours 25 minutes to 8 hours 25 minutes
- Yield: 6 quesadillas 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Beef Roast and Seasoning
- 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 recommended)
- Cilantro and diced onions for garnish (optional)
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 a crisp, browned crust forms. Then transfer the roast to the bottom of a slow cooker.
- Add Onions and Seasonings: Surround the roast with sliced onions and sprinkle the ranch dressing mix and au jus gravy mix evenly over the meat. Top with slices of unsalted butter, pepperoncini peppers along with their juice, and minced garlic.
- 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 tender and falls apart easily. Cooking time will vary depending on the size of the roast.
- Shred the Meat: Once tender, remove the roast to a baking tray or cutting board and shred the meat with two forks. Return the shredded meat to the slow cooker and stir it into the juices and gravy to soak up the flavors.
- Prepare the Quesadilla Skillet: Heat a clean skillet over medium heat and add a thin slice of butter or a small amount of avocado oil to coat the surface.
- Assemble the Quesadillas: Place one flour tortilla in the skillet, sprinkle a layer of cheese, add a scoop of the shredded pot roast, and top with more cheese.
- Cook and Fold: Fold the tortilla in half and lightly press it down. Cook until the bottom tortilla turns golden brown, then carefully flip to toast the other side. Lower the heat if it cooks too quickly to ensure the cheese melts fully without burning the tortilla.
- Serve: Remove the quesadilla to a cutting board and slice in half. Repeat the process for the remaining tortillas and filling.
- Garnish and Enjoy: Garnish with fresh cilantro or diced onions if desired. Serve with extra gravy from the slow cooker or sour cream on the side for dipping. Enjoy your flavorful Mississippi Pot Roast Quesadillas!
Notes
- Using a cast iron skillet for searing enhances the crust on the beef.
- Slow cooking allows the roast to become extremely tender and absorb all seasoning flavors.
- Adjust cooking time based on your slow cooker model and roast size.
- Choose your preferred cheese for different flavor profiles; mozzarella will give a mild melt, while cotija offers a tangier taste.
- Gravy from the slow cooker makes a great dipping sauce for extra moisture and flavor.
- For a gluten-free version, use gluten-free tortillas.
- Store leftover shredded roast and quesadillas separately to maintain texture freshness.
Keywords: Mississippi pot roast, pot roast quesadillas, slow cooker roast, beef quesadillas, comfort food, easy dinner
