Description
This Mississippi Pot Roast Quesadillas recipe transforms a tender, flavorful slow-cooked pot roast into crispy, cheesy quesadillas perfect for a comforting meal. The slow cooker brings out the rich flavors of beef chuck roast seasoned with ranch and au jus mix, pepperoncini peppers, and butter, which is then shredded and combined with melty cheese inside soft flour tortillas. Garnished with fresh cilantro and served with bit of gravy or sour cream, these quesadillas offer a delicious twist on classic comfort food.
Ingredients
Pot Roast
- 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 cheese are great options)
- 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 about 5-8 minutes on each side until it develops a browned, crisp crust. This enhances flavor before slow cooking.
- Prepare Slow Cooker: Transfer the seared roast to the bottom of the slow cooker. Surround it with sliced sweet onions. Sprinkle the ranch dressing mix and au jus gravy mix all over the meat.
- Add Pepperoncini and Butter: Top the roast with slices of unsalted butter, add sliced pepperoncini peppers along with their juice from the jar, then sprinkle minced garlic over the roast.
- Slow Cook the Roast: Cover the slow cooker with its lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, until the meat is tender and easily pulls apart with a fork.
- Shred the Meat: Once tender, transfer the roast to a baking tray or cutting board and shred it using two forks. Return the shredded beef to the slow cooker and stir well into the saucy gravy.
- Prepare Quesadilla Skillet: Heat a clean skillet over medium heat and add a thin slice of butter or a light coating of avocado oil to prevent sticking.
- Assemble Quesadillas: Place one flour tortilla on the skillet, sprinkle a layer of cheese, add a generous scoop of shredded pot roast, then top with another light sprinkle of cheese.
- Cook Quesadilla: Fold the tortilla in half and gently press it down. Cook until the bottom side is golden brown, then carefully flip to cook the other side until golden and the cheese melts. Adjust heat to prevent burning.
- Serve: Transfer cooked quesadilla to a cutting board and slice in half. Repeat with remaining tortillas and filling.
- Garnish and Enjoy: Garnish quesadillas with fresh cilantro or diced onions if desired. Serve with gravy from the slow cooker or sour cream on the side for dipping.
Notes
- Use a cast iron skillet for best searing results.
- Adjust pepperoncini quantity to taste depending on desired heat and tanginess.
- Shred the meat carefully to keep the slow cooker clean and avoid scratching it.
- Choose a cheese that melts well for a better quesadilla texture.
- Cooking times may vary depending on slow cooker model and meat size; check tenderness before shredding.
- Serve immediately for best quesadilla crispiness; leftover pot roast can be refrigerated for a few days.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
