Mississippi Pot Roast Taco Cups

To make the pot roast:

1. Brown a 3 lb chuck roast.
2. Place the browned chuck roast into a slow cooker.
3. Add 1/4 cup butter, 1 ranch packet, 1 Au Jus Gravy packet, and 1/2 cup pepperocini to the slow cooker.
4. Slow cook on low for 8 hours until the roast is tender and easily shredded.

For the taco cups:

1. Preheat your oven to 350°F (175°C).
2. Cut a small slit into each of the 6 low carb mini tortillas.
3. Lightly coat the tortillas in butter, then fold them into a cup shape and place into a muffin tin.
4. Bake the empty tortilla cups for 10-15 minutes, or until slightly crispy.
5. Remove the muffin tin from the oven and fill each tortilla cup with a spoonful of cauliflower mash, a portion of the shredded Mississippi pot roast, and a generous sprinkle of shredded cheese.
6. Return the muffin tin to the oven and bake for another 10 minutes until everything warms through, or broil until the cheese is melted and bubbly.
7. Enjoy your Mississippi Pot Roast Taco Cups immediately.