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Mississippi Pot Roast Quesadillas

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Transform slow-cooked Mississippi pot roast into delicious quesadillas that are perfect for busy families, game nights, or quick dinners.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the roast
  • 3–4 pounds beef chuck roast (well-marbled is best) Sear before slow cooking for best flavor.
  • 1–2 tablespoons avocado oil (or another high-heat oil) Use for searing the roast.
  • 1 large sweet onion, sliced To layer around the roast.
  • 3 cloves garlic, minced Adds flavor to the roast.
  • 1 ounce packet ranch dressing mix
  • 1 ounce packet au jus gravy mix
  • 1 cup sliced pepperoncini peppers (or 10 whole, plus 1/4 cup juice from the jar) For tangy flavor.
  • 6 tablespoons unsalted butter, sliced
For assembly
  • 6 pieces soft flour tortillas Use Mission Soft Taco Flour Tortillas.
  • 10 ounces cheese (queso fresco, oaxaca, cotija, or mozzarella) Choose your preferred melting cheese.
  • to taste cilantro and diced onions for garnish Optional topping.
  • to coat butter slices or avocado oil For toasting quesadillas.

Method
 

Preparation of the roast
  1. Pat the chuck roast dry and season lightly with salt and pepper.
  2. Heat a cast iron skillet over medium-high heat. Add 1–2 tablespoons avocado oil.
  3. Sear the roast 5–8 minutes per side, until a deep brown crust forms.
  4. Transfer the seared roast to the bottom of a slow cooker.
  5. Surround the roast with the sliced onion. Sprinkle the ranch and au jus packets evenly over the meat and onions.
  6. Top the roast with the sliced butter, pepperoncini peppers, 1/4 cup of pepperoncini juice (if using whole peppers), and the minced garlic.
  7. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the meat falls apart with little resistance.
Assembling quesadillas
  1. Remove the roast to a cutting board. Use two forks to shred the meat and discard any large pieces of fat.
  2. Return the shredded beef to the slow cooker and stir it into the sauce.
  3. Heat a clean skillet over medium. Lightly coat the skillet or a tortilla with butter or avocado oil.
  4. Place one tortilla in the skillet. Sprinkle a thin layer of cheese across half the tortilla, add a layer of shredded roast, then a bit more cheese on top.
  5. Fold the tortilla or place a second tortilla on top. Cook 2–3 minutes per side, pressing gently, until the tortilla is golden and the cheese is melted.
  6. Transfer to a cutting board, let rest 1 minute, then slice into wedges. Garnish with cilantro and diced onions if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 3g

Notes

If you want a spicier kick, add chipotle in adobo to the shredded beef. For a vegetarian option, mushrooms or jackfruit can be used.
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