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

Units Scale

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

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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