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Mississippi Pot Roast Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 78 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 8 hours 15 minutes
  • Total Time: 8 hours 25 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Description

This hearty Mississippi Pot Roast Soup transforms the classic pot roast into a comforting, flavorful soup perfect for family dinners. Tender chuck roast is browned and slow-cooked with ranch dressing mix, Au Jus gravy mix, and pepperoncini peppers for a tangy, savory broth. Egg noodles add satisfying texture, making this an all-in-one meal that’s easy to prepare and packed with rich, bold flavors.

Ingredients

Units Scale

Beef and Coating

  • 2 1/2 lb chuck roast, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Soup Base

  • 2 Tbsp canola oil
  • 1 (1-oz) package ranch dressing mix (dry)
  • 1 (1-oz) packet Au Jus gravy mix
  • 4 cups low-sodium beef broth
  • 1 cup sliced pepperoncini peppers (jarred)

Noodles

  • 2 cups uncooked medium egg noodles

Instructions

  1. Coat the Beef: In a large ziplock bag, combine the chuck roast pieces with flour, salt, and black pepper. Seal the bag and shake well so the beef is evenly coated with the flour mixture, which will help thicken the soup later.
  2. Brown the Beef: Heat the canola oil in a large skillet over medium-high heat. Remove the beef from the bag, discarding any excess flour. Sauté the beef pieces in the hot oil until browned on all sides, about 5 minutes. This step locks in flavor and adds depth to the soup.
  3. Transfer to Slow Cooker: Place the browned beef into your slow cooker. Sprinkle in the ranch dressing mix and Au Jus gravy mix. Add the beef broth and sliced pepperoncini peppers, which bring a nice tangy heat to the broth.
  4. Slow Cook the Soup: Cover and cook on LOW for 8 hours until the beef is tender and the flavors meld beautifully. If you’re short on time, you can cook it on HIGH for 4 to 5 hours, but the slow cook on LOW is recommended for best texture.
  5. Add Egg Noodles: About 15 to 30 minutes before serving, stir in the uncooked egg noodles. Cover again and continue cooking on LOW until the noodles are tender but not mushy.
  6. Final Touches and Serve: Stir the soup well, adjust seasoning if desired, and serve hot for a warming, satisfying meal that combines tender meat, tangy broth, and hearty noodles.

Notes

  • For a quicker cook, set the slow cooker on HIGH for 4 to 5 hours instead of LOW for 8 hours.
  • Use jarred sliced pepperoncini peppers for convenience and consistent flavor.
  • Do not prepare the ranch dressing mix as a dressing; use the dry mix directly for seasoning.
  • Adjust the amount of ranch dressing mix and Au Jus gravy mix to suit your personal taste preferences.
  • Using low-sodium beef broth helps control the salt level in the soup for a healthier option.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 520 mg
  • Fat: 12 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Find it online: https://emilyscook.com/mississippi-pot-roast-soup-recipe/