Description
A delightful warmth of Mississippi Pot Roast Soup that is rich in flavor and easy to prepare.
Ingredients
Scale
- 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
Instructions
- Start by dicing your onion and mincing the garlic. Slice your pepperoncini peppers if you haven’t already.
- 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.
- 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.
- 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.
- Once the roast is cooked, shred it with two forks directly in the pot. Stir to combine everything.
- Ladle the soup into bowls and top with fresh parsley if desired. Enjoy!
Notes
- This recipe is perfect for a cozy family meal.
- Customize the ingredients to fit your taste preferences or dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg