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Mississippi Pot Roast Quesadillas Recipe

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4.3 from 44 reviews

These Mississippi Pot Roast Quesadillas combine tender, flavorful slow-cooked beef chuck roast with melted cheese in crispy flour tortillas, creating a hearty and delicious meal perfect for family dinners or casual gatherings.

  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings

Ingredients

For the 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

For the Quesadillas

  • Flour tortillas
  • Shredded cheese (such as cheddar or Mexican blend), amount as needed
  • Additional butter for cooking
  • Fresh cilantro or parsley for garnish
  • Optional: sour cream and gravy from slow cooker for serving

Instructions

  1. 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 a browned, crisp crust forms, locking in flavor and moisture.
  2. Prepare Slow Cooker: Transfer the seared roast to the bottom of a slow cooker. Surround it with sliced onions, then sprinkle ranch dressing mix and au jus gravy mix evenly over the roast and onions. Add the slices of butter, pepperoncini peppers along with 1/4 cup of their juice, and minced garlic on top.
  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, depending on the roast size. The meat is ready when it falls apart easily and is very tender.
  4. Shred the Meat: Once tender, transfer the roast to a baking tray or chopping board and shred it with two forks. Return the shredded meat to the slow cooker and stir well into the juices and gravy to absorb all the flavors.
  5. Heat Skillet for Quesadillas: Preheat a clean skillet over medium heat and add a thin slice of butter to coat the pan evenly, ensuring a golden, crispy quesadilla exterior.
  6. Assemble Quesadillas: Place one flour tortilla in the skillet, sprinkle shredded cheese over half of the tortilla, add a scoop of the shredded pot roast, then top with more cheese to help bind it all together.
  7. Cook Quesadillas: Fold the tortilla in half, press lightly, and cook until the bottom is golden brown. Flip carefully and toast the other side until the cheese is fully melted. Adjust the heat if the tortilla is browning too quickly.
  8. Serve: Transfer the cooked quesadilla to a cutting board and slice in half. Repeat the assembly and cooking process with the remaining ingredients.
  9. Garnish and Enjoy: Garnish with fresh cilantro or parsley. Serve warm with optional sides of sour cream and some of the savory gravy from the slow cooker for dipping.

Notes

  • Use a cast iron skillet for the best searing results on the roast and quesadillas.
  • Adjust cooking time in the slow cooker based on roast size; larger cuts require longer cooking for tenderness.
  • Choose your favorite cheese blend for quesadillas to customize flavor.
  • Leftover pot roast can be stored for up to 3 days in the refrigerator.
  • For a low-fat version, reduce the amount of butter used in cooking.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/mississippi-pot-roast-quesadillas-recipe/