Made the Mississippi pot roast tacos and wowwww very comparable to birria tacos.
The most expensive part is the Chuck roast but I buy it when it’s on sale for $4.99 lb so it came to about $24. Au jus packet seasoning, ranch packet seasoning, 1/4 stick of butter, a jar of pepperoncini, corn tortillas, and a bag shredded mozzarella cheese.
Follow the Mississippi pot roast instructions to cook in the crockpot then shred your meat after the 8 hours (I cook mine for 9-12 hours for work day and it comes out perfect as well)
I dip both sides of the corn tortilla in the juice/broth from the meat
Drop that in a frying pan on medium heat
Add shredded meat to half
Eyeball some mozz cheese over the meat and fold and flip until golden brown
The juice on the tortillas is basically your “oil” so no need to add anything else to the pan. This recipe was sooo easy and could easily make 30 tacos with a little over 4lbs of meat
