Mississippi Roast Soup takes a comfort food favorite and transforms it into a cozy bowl of soup the whole family will love! This easy recipe features chuck roast and potatoes in a rich and savory broth.
Mississippi Pot Roast Soup
Every time we make Mississippi Pot Roast all I can think about is that I just want to drink the broth because it’s so good! That is how I came up with the idea for this soup, and it is truly amazing. This is a crockpot recipe, so it’s simple and very hands off. The juicy slow cooked beef, tender potatoes, and tangy rich broth are truly soul warming on a cold winter day! If you’re looking for more soups of mine, I love this Taco Soup and our Easy Wonton Soup.
What to Serve with Roast Soup:
For me, a bowl of soup can easily be a whole meal in itself, and this one is very filling so you don’t necessarily need anything. But, if you do want to I love serving with our easy Drop Biscuits, or even some Garlic Bread is great too. I love bread for dunking into soup!
Making Mississippi Roast Soup:
- I like to sear the roast first for extra flavor before it goes in the crockpot, but this step is optional if you are short on time.
- This recipe comes together quickly and is mostly prep, like searing the roast adding to the crockpot then adding the diced potatoes.
- Just add everything to the slow cooker and cook for a good 8 hours until your roast is tender! Then shred and eat!
Ingredient and Recipe Notes:
- For the roast I prefer a chuck roast as it is the most tender. You can of course substitute with what you have but keep in mind it may need longer cook time to shred easily.
- For the potatoes, I used yellow potatoes, but any that you like will work! Russet or even red potatoes are great here.
- I do recommend using a low sodium beef broth for this recipe if possible due to the other ingredients like ranch mix, and pepperoncini juice being salty.
- You can substitute the brown gravy packet mix for a packet of Au jus mix instead if that is what you prefer.
Enjoy!
~Nichole
Mississippi Roast Soup
Ingredients
- 1 Tablespoon Olive Oil
- 1 2-3 lb 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 oz Packet Brown Gravy Mix
- 1 1 oz Packet Dry Ranch Mix
- 1 teaspoon Garlic Powder
- 1 teaspoonCajun Seasoning
- 1 teaspoon Pepper
- 2 Pounds Potatoes peeled and cut into 1-inch cubes
- 2 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
Instructions
- Heat the oil in a large skillet over medium heat and cook the roast for 2 minutes per side or until browned and golden.
- Whisk the beef broth, water, pepperoncini juice and peppers, brown gravy mix, ranch mix, garlic powder, Cajun seasoning, and pepper in a slow cooker.
- Place potatoes then the roast in the pot cover with the lid and cook for 8 hours on low, until beef is tender.
- Remove the beef, shred it, mix the cornstarch with 2 tablespoons of cold water, and pour it into the pot and stir.
- Stir in the beef, cover, and cook on high for 30 minutes or until thickened to your liking.
- Serve with freshly minced parsley for garnish if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
