Description
This hearty Mississippi Roast Soup combines tender, slow-cooked chuck roast with flavorful pepperoncini peppers, potatoes, and a savory blend of seasonings. Perfect for a comforting meal, this recipe uses a slow cooker to create a rich, thickened soup packed with robust flavors and melt-in-your-mouth beef.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 (2-3 pound) chuck roast
Liquids and Broth
- 2 cups low sodium beef broth
- 6 cups water, divided
- 1/4 cup pepperoncini juice
Peppers and Seasonings
- 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
Vegetables and Thickeners
- 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 the chuck roast for about 2 minutes on each side until it is nicely browned, which helps to develop a rich flavor for the soup.
- Combine ingredients in slow cooker: In the slow cooker, whisk together the beef broth, 4 cups of water, pepperoncini juice, sliced pepperoncini peppers, brown gravy mix, dry ranch mix, garlic powder, Cajun seasoning, and pepper until well combined.
- Add roast and potatoes: Place the peeled and cubed potatoes into the slow cooker first, then add the browned chuck roast on top. Cover and cook on low for 8 hours, or until the beef is very tender and the potatoes are cooked through.
- Shred beef and thicken: Remove the beef from the slow cooker and shred it using two forks. In a small bowl, mix the cornstarch and cold water to create a slurry. Stir this slurry into the slow cooker along with the shredded beef. Cover again and cook on high for 30 minutes, allowing the soup to thicken nicely.
- Serve: Serve the soup hot, garnished with freshly minced parsley if desired, for an extra touch of freshness.
Notes
- For deeper flavor, let the soup rest for 10 minutes after thickening before serving.
- You can substitute Yukon Gold potatoes if preferred for a creamier texture.
- Adjust seasoning to taste, especially the Cajun seasoning heat level.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.
