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Mississippi Pot Roast Soup

A warm and comforting soup featuring slow-cooked, tender beef and zesty pepperoncini peppers, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds Mississippi pot roast (chuck roast)
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1 cup pepperoncini peppers (sliced)
  • 2 cups beef broth
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • Optional: chopped parsley for garnish

Method
 

Preparation
  1. Start by dicing your onion and mincing the garlic. Slice your pepperoncini peppers if you haven’t already.
Searing the Roast
  1. In a large skillet over medium-high heat, sear the chuck roast on all sides until browned. This step enhances flavor but can be skipped if you’re short on time.
Cooking
  1. Place the roast in a slow cooker or a large pot. Add the ranch dressing mix, au jus gravy mix, diced onion, minced garlic, sliced pepperoncini, beef broth, salt, and pepper. Ensure the roast is fairly submerged in the liquid.
  2. Cover the slow cooker and cook on low for 6-8 hours. If you’re using a stovetop, simmer on low for 2-3 hours until the roast is tender.
Shredding and Serving
  1. Once the roast is cooked, shred it with two forks directly in the pot. Stir to combine everything.
  2. Ladle the soup into bowls and top with fresh parsley if desired. Enjoy the delightful warmth of Mississippi Pot Roast Soup!

Notes

This soup can be made in advance and may taste even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat by thawing overnight and warming on the stove or microwave, adding a splash of beef broth if necessary.