Mississippi Roast Soup Recipe
If you love the hearty, comforting flavors of a classic Mississippi roast but crave something with a soupy, cozy twist, you are going to adore this Mississippi Roast Soup Recipe. It transforms the beloved tender chuck roast into a flavorful, thick soup brimming with potatoes, zesty pepperoncini, and a blend of spices that cozy up your soul with every bite. Perfect for chilly days or anytime you want a filling meal that’s like a warm hug from your kitchen, this recipe brings simplicity and deep, savory goodness together in one pot.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward with simple yet essential ingredients, each playing a key role in building layers of flavor and texture that make this soup unforgettable. From the tender beef to the tangy pepperoncini and the spices that give the broth its character, every element is crucial.
- 1 tablespoon olive oil: For browning the roast and adding a subtle richness upfront.
- 1 (2-3 pound) chuck roast: The star of the dish, providing tender, flavorful beef after slow cooking.
- 2 cups low sodium beef broth: Adds depth and enhances the meaty base of the soup without overpowering.
- 6 cups water, divided: Helps create the perfect broth consistency and cooks potatoes thoroughly.
- 1/4 cup pepperoncini juice: Offers a bright, tangy kick that cuts through the richness.
- 1/4 cup sliced pepperoncini peppers: Adds subtle heat and a lovely texture contrast.
- 1 (1 ounce) packet brown gravy mix: Boosts flavor while helping thicken the soup.
- 1 (1 ounce) packet dry ranch mix: Infuses the broth with creamy herbs and a hint of sophistication.
- 1 teaspoon garlic powder: Heightens the savory notes with classic garlic flavor.
- 1 teaspoon Cajun seasoning: Brings a gentle warmth and a touch of spice complexity.
- 1 teaspoon pepper: For balanced heat and seasoning.
- 2 pounds potatoes, peeled and cut into 1-inch cubes: Provides comforting body and heartiness.
- 2 tablespoons cornstarch: For thickening the soup to just the right creamy texture.
- 2 tablespoons cold water: Used to activate the cornstarch, ensuring a smooth finish.
How to Make Mississippi Roast Soup Recipe
Step 1: Brown the Roast
Begin by heating the olive oil in a skillet over medium heat to get a nice sear on your chuck roast. Browning it for about 2 minutes per side caramelizes the meat’s surface, sealing in juices and adding delicious depth of flavor that will permeate your soup. This step elevates the dish from good to unforgettable.
Step 2: Combine Ingredients in the Slow Cooker
Next, whisk together your beef broth, most of the water, pepperoncini juice and sliced peppers, dry ranch and brown gravy mixes, garlic powder, Cajun seasoning, and fresh cracked pepper right in your slow cooker pot. This creates the flavorful base that’s tangy, savory, and warmly spiced—ready to bring all the ingredients together in harmony.
Step 3: Add the Roast and Potatoes
Layer the peeled, cubed potatoes at the bottom of the slow cooker then nestle the browned chuck roast on top. Cover everything and let it cook on low for 8 hours. This gentle cooking melts the beef to tender perfection and allows the potatoes to soak up all those incredible flavors, making every bite rich and satisfying.
Step 4: Shred Beef and Thicken the Soup
Once the beef is super tender, remove it from the slow cooker and shred it finely. In a small bowl, whisk cornstarch and cold water together to create a slurry, then stir it into the slow cooker liquid. Add the shredded beef back in, cover, and cook on high for an additional 30 minutes. This step thickens the broth beautifully, resulting in a hearty, stew-like soup that clings to every spoonful.
How to Serve Mississippi Roast Soup Recipe
Garnishes
For a fresh finish, sprinkle some freshly minced parsley over each bowl. The green pop adds a lovely color contrast and a subtle herbal brightness that lifts the hearty flavors in the soup perfectly.
Side Dishes
This soup is filling enough to enjoy on its own, but pairing it with crusty bread or warm cornbread can turn your meal into a full, comforting feast. A crisp green salad also makes a fantastic refreshing side that balances the richness.
Creative Ways to Present
Want to wow your guests? Serve this soup in hollowed-out bread bowls for a rustic, fun presentation. Alternatively, top each serving with a shredded cheese blend and a dollop of sour cream for a loaded, tex-mex inspired flair that amps up the indulgence.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more over time, making cold leftovers taste fabulous the next day.
Freezing
You can freeze Mississippi Roast Soup Recipe quite well by placing it in freezer-safe containers. Leave some headspace for expansion and keep it frozen for up to 3 months. Just be mindful that potatoes may slightly change texture after freezing.
Reheating
Reheat leftover soup on the stovetop over medium heat, stirring occasionally until warmed through. If it’s too thick, add a splash of water or broth to bring it back to your desired consistency. Avoid microwaving in large batches to keep the texture even.
FAQs
Can I use a different cut of beef for this soup?
While chuck roast is ideal due to its fat content and tenderness after slow cooking, you can use brisket or even beef stew meat. Just remember that cook times might vary slightly to achieve that melt-in-your-mouth texture.
What if I don’t have pepperoncini juice?
If you can’t find pepperoncini juice, substitute with a mix of mild vinegar and a pinch of sugar to mimic the tanginess. Adding sliced jalapeños can replace the peppers’ heat but adjust to your spice preference carefully.
Can this recipe be made in an Instant Pot?
Absolutely! Use the sauté function to brown the meat, then add all ingredients and pressure cook on high for about 60 minutes. Allow a natural release to maximize tenderness.
Is the soup spicy?
The spice level is mild to moderate, mainly from the Cajun seasoning and pepperoncini. If you prefer less heat, reduce or omit the Cajun seasoning; if you like it spicier, feel free to add a pinch of cayenne or extra peppers.
How do I make the soup thicker without cornstarch?
You can thicken the soup by mashing some of the cooked potatoes directly in the broth or using a flour slurry instead of cornstarch. Another option is simmering the soup uncovered to reduce liquid and concentrate flavors.
Final Thoughts
This Mississippi Roast Soup Recipe is an absolute game-changer for anyone who adores rich, comforting meals with bold yet balanced flavors. It’s a brilliant way to take a classic roast into something wonderfully versatile and soul-satisfying. Trust me, once you make it, this will quickly become one of those dishes you find yourself craving on cozy nights. Go ahead and give it a try—you won’t regret inviting this hearty goodness into your kitchen!
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Mississippi Roast Soup Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
Description
This hearty Mississippi Roast Soup combines tender shredded chuck roast, potatoes, and flavorful seasonings in a rich broth thickened to perfection. Slow-cooked for 8 hours, it melds the tangy heat of pepperoncini peppers with brown gravy and ranch mix for a comforting, savory meal ideal for chilly days or family dinners.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 (2-3 pound) chuck roast
Broth and Seasonings
- 2 cups low sodium beef broth
- 6 cups water, divided
- 1/4 cup pepperoncini juice
- 1/4 cup sliced pepperoncini peppers
- 1 (1 ounce) packet brown gravy mix
- 1 (1 ounce) packet dry ranch mix
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon pepper
Vegetables and Thickeners
- 2 pounds potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Brown roast: Heat olive oil in a skillet over medium heat. Cook the chuck roast for 2 minutes on each side until nicely browned to develop flavor.
- Combine ingredients in slow cooker: In a slow cooker, whisk together beef broth, 4 cups of the water, pepperoncini juice and sliced peppers, brown gravy mix, ranch mix, garlic powder, Cajun seasoning, and pepper to create the soup base.
- Add roast and potatoes: Place the peeled and cubed potatoes at the bottom of the slow cooker, then nestle the browned chuck roast on top. Cover and cook on low heat for 8 hours until the beef is tender and the potatoes are cooked through.
- Shred beef and thicken soup: Remove the roast from the slow cooker and shred it using two forks. In a small bowl, whisk together cornstarch and cold water until smooth, then stir this slurry into the slow cooker. Return the shredded beef to the pot, cover, and cook on high for 30 minutes to thicken the soup.
- Serve: Ladle the hot soup into bowls and garnish with freshly minced parsley if desired. Enjoy this comforting and flavorful Mississippi Roast Soup.
Notes
- Be sure to brown the roast well for enhanced flavor before slow cooking.
- If you prefer a thicker soup, you can increase the cornstarch slightly, but add gradually to avoid over-thickening.
- Leftovers keep well refrigerated for up to 3 days and freeze well for longer storage.
- Garnishing with fresh parsley adds a nice color contrast and fresh flavor.
- Using low sodium beef broth helps control the saltiness especially with the packet mixes included.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
