This Mississippi Roast Soup is a comforting and flavorful twist on the classic Mississippi Pot Roast! It takes all those incredible flavors—tender beef, tangy pepperoncini, and savory spices—and transforms them into a hearty soup that’s perfect for chilly days. This recipe is easy to make in the slow cooker, and it’s sure to become a new family favorite.
Why You’ll Love This Mississippi Roast Soup Recipe
- Flavor Explosion: This soup is a delicious blend of savory, tangy, and spicy flavors that will tantalize your taste buds.
- Effortless Cooking: The slow cooker does all the work, so you can come home to a warm and comforting meal.
- Hearty and Satisfying: This soup is packed with tender beef and potatoes, making it a complete and satisfying meal.
Ingredients
- Olive Oil: Used to sear the chuck roast for added flavor.
- Chuck Roast: A flavorful and affordable cut of beef that becomes incredibly tender in the slow cooker.
- Beef Broth and Water: Create the base of the soup.
- Pepperoncini Juice and Peppers: Add a tangy kick and a touch of heat.
- Brown Gravy Mix and Ranch Mix: Provide a savory depth of flavor and a creamy texture.
- Garlic Powder, Cajun Seasoning, and Pepper: Enhance the overall taste.
- Potatoes: Add heartiness and substance to the soup.
- Cornstarch and Water: Used to thicken the soup to your desired consistency.
How to Make Mississippi Roast Soup Recipe
Step 1: Sear the Roast
Sear the chuck roast in olive oil until browned on all sides. This step adds depth of flavor to the soup.
Step 2: Slow Cook the Roast
Combine the beef broth, water, pepperoncini, gravy mix, ranch mix, seasonings, and potatoes in the slow cooker. Add the seared roast, cover, and cook on low until the beef is tender.
Step 3: Shred and Thicken
Remove the roast, shred it, and return it to the slow cooker. Whisk together cornstarch and water to create a slurry, then stir it into the soup. Cook on high until thickened.
Tips for Making Mississippi Roast Soup Recipe
- Adjust the Spices: Feel free to adjust the amount of Cajun seasoning or pepper to suit your taste.
- Use a Meat Thermometer: Ensure the roast is cooked to a safe internal temperature of 145°F.
- Thicken to Your Liking: Adjust the amount of cornstarch slurry to achieve your desired soup consistency.
How to Serve Mississippi Roast Soup
- Garnish with Parsley: A sprinkle of fresh parsley adds a pop of color and freshness.
- Serve with Bread: Crusty bread is perfect for dipping into the flavorful broth.
- Top with Cheese: Add a sprinkle of shredded cheddar cheese for extra richness.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing
This soup freezes well. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop or in the microwave.
FAQs
1. Can I use a different cut of beef? Yes, you can use a boneless beef chuck roast or a bottom round roast.
2. Can I make this soup in an Instant Pot? Yes, you can adapt this recipe for an Instant Pot. Pressure cook the roast and potatoes for about 60 minutes, then shred the beef and thicken the soup as directed.
3. How can I make this soup spicier? Add more Cajun seasoning, a pinch of red pepper flakes, or a dash of hot sauce.
4. Can I add other vegetables to this soup? Absolutely! Try adding carrots, celery, or onions to the slow cooker along with the potatoes.
There you have it! A simple and delicious recipe for Mississippi Roast Soup. I hope you enjoy it!
PrintMississippi Roast Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: soups
- Method: slow cooking
- Cuisine: American
Description
This Mississippi Roast Soup is a hearty and flavorful soup that’s perfect for a cold day. It’s made with tender chuck roast, potatoes, and a creamy broth seasoned with pepperoncini peppers, ranch dressing mix, and Cajun spices.
Ingredients
- 1 tablespoon olive oil
- 1 (2-3 pound) chuck roast
- 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
- 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 chuck roast for 2 minutes per side, or until browned.
- Combine ingredients in slow cooker: In a slow cooker, whisk together beef broth, 4 cups of the water, pepperoncini juice and peppers, brown gravy mix, ranch mix, garlic powder, Cajun seasoning, and pepper.
- Add roast and potatoes: Place potatoes and then the browned roast in the slow cooker. Cover and cook on low for 8 hours, or until beef is tender.
- Shred beef and thicken: Remove beef and shred. In a small bowl, whisk together cornstarch and cold water. Pour into the slow cooker and stir. Add shredded beef, cover, and cook on high for 30 minutes, or until thickened.
- Serve: Serve hot, garnished with freshly minced parsley, if desired.
Notes
- You can use a different type of roast, such as a rump roast or bottom round roast.
- If you don’t have pepperoncini peppers, you can use banana peppers or pickled jalapeños.
- For a thicker soup, use more cornstarch or reduce the amount of water.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
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