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
Units
Scale
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
