Mississippi Pot Roast Quesadillas: Slow Cooker Comfort Meets Crispy, Cheesy Bliss! Try something new and different this week! These Mississippi pot roast quesadillas are a crispy tortilla filled with melted cheese, juicy beef seasoned with ranch and au jus gravy, and cooked to perfection. You take the classic Mississippi pot roast and transform it into a whole new level of yum.
We need to talk about Mississippi Pot Roast Quesadillas—aka the dish you didn’t know you needed in your life until you tried it, and then immediately wondered why it took you this long.
This is what happens when rich, fall-apart tender pot roast—already one of the best things to come out of a slow cooker—meets the golden, cheesy crunch of a quesadilla. It’s cozy comfort food with a crispy edge, and I’m fully obsessed.
You can use this with fresh Mississippi pot roast or leftover pot roast; either way, it’s delicious. The crispy tortillas and the juicy pot roast make for a perfect dynamic for dinner or even lunch, especially when eating leftovers.
If you’re already a fan of Mississippi pot roast, you know it’s a low-effort, high-flavor, throw-it-in-the-crockpot kind of miracle. It’s savory, tangy, buttery, and just melts after hours of slow cooking. But turning it into quesadillas? That’s where the magic really happens. Suddenly, you’re taking that same beefy, peppery flavor and tucking it inside a buttery, toasted tortilla with loads of melty cheese. The result is rich, salty, slightly spicy, and ridiculously satisfying.
Why This Works So Well
Let’s break it down. Mississippi pot roast already has bold flavor from ranch seasoning, au jus mix, and those briny little pepperoncinis. The onions get sweet and tender, the butter makes everything taste like you meant business, and the meat just shreds with a fork. Wrap that up in a warm tortilla with gooey cheese? Game over.
Queso fresco, cheddar, mozzarella—whatever cheese you go with, the goal is meltability. You want those quesadillas to glue themselves together in that glorious, golden-brown press you get from a hot skillet and just a touch of butter or oil. Each bite is crispy on the outside, juicy and rich in the middle, with just enough tang from the pepperoncini to keep you going back for more. It’s everything you love about pot roast, now handheld.
Not Your Average Leftovers
Here’s the real genius part: this is the move when you’ve got leftover pot roast and want something more exciting than another sandwich or bowl. Shredded beef quesadillas make an ideal next-day meal, and they reheat beautifully in a skillet or air fryer.
But let’s be honest—you might make the pot roast just to make these. I’ve done it. No regrets.
What Are Mississippi Pot Roast Quesadillas
You start with making the classic Mississippi pot roast in your slow cooker. A pot roast that is paired with au jus gravy, dry ranch, pepperoncini peppers, onion, and cooked on low until juicy and tender.
Once done, you create a quesadilla with the meat and veggies, add cheese, and crisp it up in a skillet for that traditional crispy tortilla with gooey cheese filling. It is like two recipes in one!
Why Make These Mississippi Pot Roast Quesadillas
- Out of the Box Flavor: These are out-of-the-box recipes that will impress all those who bite into these cheesy quesadillas.
- Slow-Cooked Beef: You start by slow-cooking your roast throughout the day, so when you come home, you only have a few more steps left before you can ring the dinner bell.
- Cheesy Goodness: Who doesn’t love an ultra cheesy quesadilla? This recipe is all things yum.
Ingredients Needed
- Chuck Roast: I find that chuck roast offers the ultimate juicy and tender beef when you make a roast.
- Oil: You will need a small amount of oil for this recipe. I used avocado, but olive oil works well too.
- Onion and garlic are used to add more dimension to the recipe.
- Seasoning Packets: The two packets you will use are dry ranch dressing mix and au jus gravy mix.
- Pepperoncini Peppers: You will use the peppers and some of the juice to add the classic flavor that gives this pot roast that ultimate flavor.
- Butter: Real unsalted butter is recommended, as it will enrich the flavors tremendously.
- Tortillas: Reach for flour tortillas for this recipe. You can use any size shells you would like.
- Cheese: You can opt for a queso fresco, oaxaca, mozzarella, or cheese of your choice.
- Cilantro and Onion: These are optional for garnishing the top of the quesadillas.
Variations to Recipe
You can change up the protein by cooking with boneless chicken thighs, pork, or other options.
To add more spice, consider incorporating a diced jalapeno or even a habanero for a kick of heat.
Add a splash of pale ale beer to create a tangier flavor in the recipe.
Instead of the pepper juice, you can use beef broth for a richer beefy flavor to the quesadillas.
You can add roasted vegetables, such as peppers or onions, to create a more fajita-style flavor.
Top with sour cream, guacamole, salsa, or any other Mexican toppings you would like.
Storing Leftovers and Freezing
I recommend storing the meat in a sealed container and making your quesadillas as you would like to eat them. Or you can fully assemble the quesadillas but know the tortilla can become a bit soggy.
Store in the fridge for 2-3 days, or freeze for 3-4 months if you would like. Then reheat as you would prefer.
Tips For Success
Make sure to slice up the meat a bit so you have bite-sized pieces of the meat in each bite.
Ensure you start with a hot skillet that is non-stick or your tortilla can stick to the pan.
Drain off some of the juice from the meat, or you will find it can make your tortillas pretty soggy.
Remove any fat from the meat before you make into quesadillas.
Don’t overfill the tortillas, or it will make it too heavy and it won’t hold up too well as it cooks.
Make sure to use a large enough spatula for flipping over the tortillas in the pan.
FAQs
Can I make this recipe ahead of time?
If you want to make the pot roast ahead of time go right ahead. Store the meat and such in the fridge. You can make this 1-2 days ahead of time, and then cook quesadillas as you would like.
What if I don’t have a slow cooker?
If you do not have a slow cooker you can simply cook this meat in the oven. Cook at 325 degrees, for 3-4 hours, in a covered roasting pan. You want to cook the meat until tender and fully cooked. If it needs a bit longer then return to oven and cook longer.
What should I serve with these quesadillas?
This can be a dish served alone or pair with Spanish rice, Mexican rice, refried beans, etc. The choice is yours.
When to Make Them
These quesadillas are the answer to:
- “I want something cozy but not boring.”
- “I need to feed a crowd without breaking a sweat.”
- “It’s Sunday and I’m living in my sweatpants.”
- “Dinner needs cheese. Now.”
Whether it’s a laid-back dinner, a football Sunday snack situation, or just one of those weeks when only carbs and beef can save you, this one delivers. Every. Single. Time.
These aren’t just good. They’re impossible to stop eating good. You’ve got all the best parts of a comfort classic—slow-cooked beef, savory gravy, buttery richness—pressed between crisp tortillas with melted cheese acting as the glue that holds your entire evening together.
They’re messy in the best way, comforting without being heavy, and surprisingly easy to throw together. Serve them with a little sour cream, maybe a drizzle of that leftover slow cooker gravy, and just try not to devour them straight from the pan.
No shame. No forks. Just pure, crispy, cheesy satisfaction.
More Tasty Recipes
Mississippi Pot Roast Quesadillas
Ingredients
- 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:
- Butter slices or avocado oil to coat the skillet
- 6 soft flour tortillas I used 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
- Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the roast for about 5-8 minutes on both sides until browned and a crisp crust forms. Transfer seared roast to the bottom of a slow cooker.
- Surround the roast with sliced onions and sprinkle the seasoning packets all over. Top with slices of butter, pepperoncini peppers with the juice, and minced garlic.
- Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, or until the meat falls apart and is tender. This will depend on the size of the roast.
- Once the meat is tender and easily falls apart, transfer it to a baking tray or chopping board and shred with two forks. (I like to avoid scratching the inside of the crockpot!) Return it to the slow cooker and stir it into the sauce/gravy.
For the quesadillas:
- To make the quesadillas, heat a clean skillet over medium heat then add a thin slice of butter and coat the inside of the pan.
- Place a flour tortilla on top, sprinkle some cheese, add a scoop of shredded pot roast, and top with a little extra cheese.
- Fold the tortilla in half and lightly press it down. Cook just until the bottom tortilla starts to get golden brown then flip it over and toast the other side. It is done when the cheese is melty. If the tortilla is cooking too fast, turn down the heat.
- Transfer the quesadilla to a cutting board and cut in half. Repeat with the remaining quesadillas.
- Garnish with fresh cilantro or parsley. Serve with a side of gravy from the slow cooker or sour cream if desired. Enjoy!
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