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
Scale
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
