Mississippi Pot Roast Quesadillas

Mississippi Pot Roast Quesadillas

Ingredients

For the Mississippi Pot Roast

3–4 lb beef chuck roast

1–2 tablespoons avocado oil, for searing

1 large sweet onion, thinly sliced

3 garlic cloves, finely minced

1 packet (1 oz) ranch seasoning mix

1 packet (1 oz) au jus gravy mix

1 cup sliced pepperoncini peppers (or about 10 whole peppers), plus ¼ cup pepperoncini brine from the jar

6 tablespoons unsalted butter, cut into slices

For the Quesadillas

Butter or avocado oil, for lightly greasing the skillet

6 soft flour tortillas (soft taco–size tortillas work well)

10 oz shredded or crumbled cheese — options include queso fresco, Oaxaca, Cotija, or mozzarella

Optional Garnishes

Fresh cilantro, chopped

Diced onions

Instructions:

Step 1: Sear the Roast

Heat a cast iron skillet over medium-high heat and add the avocado oil.

Place the beef chuck roast in the hot skillet and sear for 5–8 minutes per side, until both sides are well browned and develop a flavorful crust.

Once seared, transfer the roast to the bottom of a slow cooker.

Step 2: Add the Aromatics and Seasonings

Arrange the sliced sweet onion around the roast.

Sprinkle the ranch dressing mix and au jus gravy mix evenly over the meat.

Add the minced garlic, pepperoncini peppers, and about ¼ cup of the pepperoncini juice.

Place the slices of butter on top.

Step 3: Slow Cook the Roast

Cover the slow cooker with the lid and cook on LOW for 6–8 hours or on HIGH for 4–6 hours, until the beef becomes very tender and easily pulls apart with a fork.

Cooking time may vary depending on the size of the roast.

Step 4: Shred the Beef

When the roast is fully cooked, transfer it to a cutting board or baking tray.

Use two forks to shred the meat into bite-sized pieces.

Return the shredded beef to the slow cooker and mix it into the flavorful juices and gravy.

Preparing the Quesadillas

Step 5: Heat the Skillet

Place a clean skillet over medium heat.

Add a small amount of butter or a light drizzle of avocado oil to coat the bottom of the pan.

Step 6: Assemble the Quesadilla

Lay one flour tortilla in the skillet.

Sprinkle a layer of cheese over half of the tortilla, then add a scoop of the shredded Mississippi pot roast.

Top with a little more cheese.

Step 7: Cook the Quesadilla

Fold the tortilla in half and press it gently with a spatula.

Cook until the bottom becomes lightly golden and crispy.

Flip it over and cook the other side until the tortilla is toasted and the cheese has fully melted. If the tortilla browns too quickly, reduce the heat slightly.

Step 8: Slice and Repeat

Transfer the cooked quesadilla to a cutting board and cut it in half.

Repeat the process with the remaining tortillas and filling.

Step 9: Serve

Garnish with chopped cilantro or diced onions if desired.

Serve the quesadillas warm with some of the slow-cooker gravy or a spoonful of sour cream on the side.

Enjoy!