Ingredients:
– Chuck roast (approximately 4 lbs)
– 1 packet au jus seasoning
– 1 packet ranch seasoning
– 1/4 cup butter
– 1 jar peperoncinis
– Corn tortillas
– Shredded mozzarella cheese
#### Directions:
1. **Prepare Mississippi Pot Roast:**
– Place the chuck roast in a crockpot.
– Sprinkle the au jus and ranch seasoning packets over the roast.
– Add the butter and peperoncinis (including the juice from the jar).
– Cook on low for 8-12 hours, until the meat is tender and easy to shred.
2. **Shred the Meat:**
– Once cooked, shred the meat using two forks. Remove any excess fat.
3. **Prepare the Tacos:**
– Heat a frying pan over medium heat.
– Dip both sides of a corn tortilla in the juice/broth from the cooked meat.
– Place the tortilla in the heated frying pan.
– Add a portion of shredded meat to one half of the tortilla.
– Sprinkle shredded mozzarella cheese over the meat.
– Fold the tortilla in half to cover the filling.
– Cook until the tortilla is golden brown and the cheese is melted, flipping halfway through.
4. **Serve:**
– Remove the taco from the pan and place it on a serving plate.
– Repeat the process with the remaining ingredients to make more tacos.
– Serve the Mississippi pot roast tacos hot, with additional peperoncinis or your favorite toppings if desired.
Enjoy these flavorful and easy-to-make Mississippi pot roast tacos for a delicious meal!