If you’re anything like me, the idea of turning a beloved Mississippi pot roast into a comforting soup instantly sounds like a win-win. This Mississippi Pot Roast Soup Recipe brings all those rich, tender, melt-in-your-mouth flavors into a warm, cozy bowl that’s perfect for chilly days, casual family dinners, or whenever you need a little extra comfort food magic. I love this because it’s a fantastic way to stretch dinner leftovers into a hearty new meal or even enjoy from scratch with minimal fuss.
What makes this recipe stand out is how effortlessly it combines the signature tangy pepperoncini peppers and the savory kick of ranch and Au Jus gravy mixes into a broth that’s bursting with flavor. When I first tried this Mississippi Pot Roast Soup Recipe, it quickly became one of those recipes I reach for when I want something that feels like a hug in a bowl—simple yet incredibly satisfying.
Why You’ll Love This Recipe
- Rich, Flavor-Packed Broth: The combination of ranch and Au Jus gravy mixes with pepperoncini peppers creates a uniquely tangy and savory base.
- Tender Beef Every Time: Slow cooking means the chuck roast becomes fall-apart tender, making the soup extra hearty and satisfying.
- Simple Ingredients, Big Impact: With pantry staples and easy prep, it’s perfect for busy days or beginners looking for a comforting meal.
- Family-Friendly Comfort: My family goes crazy for this soup — it’s an easy way to get everyone around the table happy and full.
Ingredients You’ll Need
Each ingredient in this Mississippi Pot Roast Soup Recipe plays a key role in building those big, bold flavors while keeping things straightforward. Let me share some tips on choosing the right ones for the best results.
- Chuck Roast: Look for a nicely marbled chuck roast for the best tenderness — the fat helps keep the beef juicy as it slow cooks.
- All-Purpose Flour: This coats the meat to help brown it better and slightly thicken the broth later on.
- Salt and Black Pepper: Keep these simple but don’t skip them — they’re your base seasonings to bring out natural flavors.
- Canola Oil: Choose a neutral oil with a high smoke point for perfect browning without burning.
- Ranch Dressing Mix: Use the dry packet only — it’s the magic ingredient that adds savory depth.
- Au Jus Gravy Mix: Adds a rich, beefy flavor that pairs beautifully with the ranch seasoning and broth.
- Beef Broth: Low-sodium is a great choice here so you can control the saltiness in the final soup.
- Pepperoncini Peppers: I usually grab jarred pepperoncini slices for their perfect balance of tangy and mildly spicy — they give the soup its signature kick.
- Medium Egg Noodles: These cook right in the slow cooker and give the soup a nice, comforting bite.
Variations
I love making this Mississippi Pot Roast Soup Recipe my own depending on what I have on hand or who I’m cooking for. Don’t be afraid to tweak it to suit your taste — that’s part of the fun!
- Add Extra Veggies: I sometimes toss in diced carrots, celery, or potatoes for a heartier soup that feels like a full meal in one bowl.
- Spicy Twist: If you enjoy heat, try adding a few chopped jalapeños or a dash of hot sauce — it wakes up the flavors nicely.
- Low-Carb Option: Swap the egg noodles for spiralized zucchini or shirataki noodles to keep this soup keto-friendly.
- Make it Instant Pot: If you’re short on time, you can adapt this recipe to an Instant Pot on the sauté and pressure cook settings. It still turns out tender and tasty!
How to Make Mississippi Pot Roast Soup Recipe
Step 1: Coat and Brown the Beef
Start by tossing those chuck roast pieces into a large ziplock bag along with the flour, salt, and black pepper. Shake it up well so every piece is coated nicely. This helps develop a lovely crust when you brown the beef on the stove. Heat your canola oil over medium-high heat in a skillet, then add the beef pieces (shaking off excess flour first). Sauté until they’re browned on all sides—about 5 minutes. Don’t rush this step; browning adds such good flavor and texture to your soup.
Step 2: Add to Slow Cooker and Build Flavors
Transfer the browned beef to your slow cooker. Sprinkle the dry ranch dressing mix and Au Jus gravy mix on top, then pour in the beef broth and add the pepperoncini slices along with their juice. This combo is the heart of your soup’s flavor—those tangy pepperoncini juices balanced with savory seasoning really make it shine. Set your slow cooker to LOW and let everything cook for 8 hours until the beef is fork-tender and the flavors have melded beautifully.
Step 3: Finish with Noodles
About 15 to 30 minutes before you’re ready to serve, stir in the uncooked egg noodles directly into the slow cooker. Cover and let them cook until tender—this timing can vary a bit depending on your slow cooker, so keep an eye on them to avoid sogginess. The noodles soak up the delicious broth, making each spoonful so comforting and filling.
Pro Tips for Making Mississippi Pot Roast Soup Recipe
- Browning is Your Friend: Don’t skip browning the beef — it locks in flavor and gives the soup a beautiful depth.
- Adjust Pepperoncini to Taste: Start with less if you’re unsure — you can always add more juice or peppers for extra tang.
- Watch Your Noodles: Cook noodles just until tender in the slow cooker; overcooking can make them mushy.
- Low Sodium Broth Helps Control Salt: Using low-sodium beef broth means you avoid an overly salty soup and can season to taste at the end.
How to Serve Mississippi Pot Roast Soup Recipe
Garnishes
When I serve this soup, I like to add a sprinkle of freshly chopped parsley or green onions on top for a bit of color and fresh brightness. A dollop of sour cream can also be wonderful if you want a creamy contrast to the tangy broth. Some fresh cracked black pepper over the top adds just the right finishing touch every time.
Side Dishes
This soup is pretty filling on its own, but I often pair it with a simple green salad drizzled with a light vinaigrette or some crusty bread for dipping into that flavorful broth. Garlic bread or warm dinner rolls work beautifully—my family especially loves dragging the bread through the soup for an extra tasty bite.
Creative Ways to Present
For special occasions, I’ve served the soup in hollowed-out bread bowls — it’s surprisingly easy and adds a cozy, rustic charm to the table. You can also garnish with finely shredded cheddar cheese for a little indulgence or serve alongside roasted vegetables for a colorful spread.
Make Ahead and Storage
Storing Leftovers
Leftovers store really well in airtight containers in the fridge for up to 3-4 days. I always let the soup cool slightly before refrigerating, and I find it actually tastes even better the next day once the flavors have had a chance to mellow and deepen.
Freezing
I’ve had good luck freezing this soup without noodles first — the noodles tend to get mushy when frozen and thawed. So I usually freeze the broth and beef mixture separately, then add fresh noodles when reheating. This keeps the texture spot on.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If you’re adding fresh noodles, throw them in during reheating and cook until tender. Avoid microwave reheating for best texture and flavor.
FAQs
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Can I make Mississippi Pot Roast Soup Recipe without a slow cooker?
Absolutely! You can make this soup on the stovetop or in an Instant Pot. For stovetop, brown the beef as instructed, then simmer gently in a heavy pot with the broth and seasonings until the beef is tender (about 2-3 hours). Add noodles near the end and cook until tender. The Instant Pot is a great shortcut with a pressure cook time of around 60 minutes.
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What kind of pepperoncini should I use for this soup?
I recommend jarred pepperoncini slices—you’ll find them in most grocery stores near pickled peppers. They’re mild with a nice tang and add that classic Mississippi pot roast flavor. Make sure to include a bit of the juice for extra zing in your broth.
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Can I use something other than egg noodles?
Sure! While egg noodles are traditional here, you can swap in small pasta shapes like rotini, or even think outside the box with rice or barley. Just adjust cooking times accordingly to ensure your pasta or grains are perfectly tender.
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Is the ranch dressing mix homemade or store-bought?
For this recipe, I use the dry ranch dressing mix packets you find at stores—don’t make a wet dressing or use bottled ranch. The dry mix is key for the right seasoning blend and soup texture.
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How can I adjust the saltiness of my soup?
Start with low-sodium beef broth and measure your seasoning packs carefully. If the soup tastes too salty at the end, add a little extra broth or water to balance it out. Pepperoncini juice can add saltiness too, so keep this in mind when adding.
Final Thoughts
This Mississippi Pot Roast Soup Recipe really holds a special place in my meal rotation, mostly because it’s just so reliably delicious and comforting. Whether you’re making it to impress your family or just want a soul-warming dinner after a busy day, it’s a recipe that delivers big on flavor with minimal fuss. Give it a try—I promise you’ll enjoy the tender beef, tangy broth, and warm noodles as much as I do. It’s like all the best pot roast goodness has been cozy-fied into a bowl that you’ll want to come back to again and again.
Print
Mississippi Pot Roast Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Mississippi Pot Roast Soup is a hearty, flavorful soup made with tender chuck roast, rich beef broth, tangy pepperoncini peppers, and mouthwatering seasonings. Slow-cooked to perfection, it combines the classic Mississippi pot roast flavors into a comforting noodle soup perfect for cold days and family dinners.
Ingredients
Beef and Coating
- 2 1/2 lb chuck roast, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp black pepper
Cooking Ingredients
- 2 Tbsp canola oil
- 1 (1-oz) package ranch dressing mix (dry)
- 1 (1-oz) packet Au Jus gravy mix
- 4 cups low-sodium beef broth
- 1 cup sliced jarred pepperoncini peppers
Pasta
- 2 cups uncooked medium egg noodles
Instructions
- Coat the Beef: Combine the chuck roast pieces, all-purpose flour, salt, and black pepper in a large ziplock bag. Seal the bag and shake it well to evenly coat all beef pieces with the seasoned flour mixture.
- Brown the Beef: Heat canola oil in a large skillet over medium-high heat. Remove the coated beef from the bag and discard any excess flour mixture. Sauté the beef pieces in the hot oil, browning them on all sides for about 5 minutes to develop flavor.
- Start Slow Cooking: Transfer the browned beef to the slow cooker. Add the ranch dressing mix, Au Jus gravy mix, beef broth, and sliced pepperoncini peppers. Stir gently to combine all ingredients.
- Cook the Soup: Cover the slow cooker and cook on LOW for 8 hours, or until the beef is extremely tender and flavors meld.
- Add Noodles: After the beef is tender, add the uncooked medium egg noodles to the slow cooker. Cover and cook on LOW for an additional 15-30 minutes, until the noodles are tender but not mushy.
- Serve: Stir the soup well and serve hot, enjoying the rich, tangy flavors combined with tender noodles and beef.
Notes
- You can speed up the cooking by setting the slow cooker to HIGH and cooking for 4 to 5 hours instead of 8 hours on LOW.
- Use jarred sliced pepperoncini peppers for convenience and consistent flavor.
- Use dry ranch dressing mix as the recipe calls for, do not prepare the dressing as a liquid.
- Adjust the amount of ranch dressing mix and Au Jus gravy mix to suit your personal taste preferences.
- Choosing low-sodium beef broth helps control the saltiness of the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
