Crockpot Mississippi Beef Tacos

Crockpot Mississippi Beef Tacos are my latest dinner obsession. Chuck roast cooks to low and slow perfection with ingredients like ranch seasoning, au jus gravy mix, taco sauce, and plenty of pepperoncini peppers. Then, the fork-tender meat is served in a crispy, cheesy taco!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 457kcal

Author Nichole

Ingredients

1 Cup Low-sodium beef broth
1 Cup Taco sauce
1 1 oz Packet Ranch seasoning mix
1 1 oz Packet Au jus gravy mix
2 Tbsp Taco seasoning
2 Pounds Chuck roast
6-8 Pepperoncini peppers
6 Tbsp Salted butter
Vegetable oil for frying
12-16 Corn tortillas
2 Cups Shredded mozzarella cheese

Instructions

Pour the broth, taco sauce, ranch mix, au juice mix, and taco seasoning into a slow cooker and stir.
Place the roast in the pot and pour the broth on top to completely cover it.
Place the pepperoncini peppers and butter on top.
Cover and cook on low for 8 hours or on high for 6 hours, until the beef shreds easily with a fork.
Remove the beef from the pot and shred it in a large bowl or plate.
Coat the bottom of a large skillet with oil, then add a tortilla and sprinkle half of it with cheese, and top with a good amount of beef.
Fold the tortilla over and fry until golden on both sides.
Repeat with the remaining tortillas, beef, and mozzarella.
Serve the tacos immediately with the crockpot juices for dipping, lime wedges, minced cilantro, and more pepperoncini peppers if desired.

Notes

Storing:
These crockpot Mississippi beef tacos can be stored in an airtight container in the fridge for up to 4 days.
Reheat in a 350-degree oven or in a skillet over medium heat until the cheese is melted and the tortilla is crispy.
Alternatively, store the beef in an airtight container in the fridge for up to 4 days.

Nutrition