If you are craving a dish that warms you up from the inside out, the Mississippi Pot Roast Soup Recipe is an absolute game-changer. This cozy soup infuses tender chuck roast with savory ranch and Au Jus flavors, lifted by the tangy kick of pepperoncini peppers and hearty egg noodles. It’s comfort food elevated, delivered in a single bowl that feels like a warm hug on chilly days. Whether you’re new to making pot roast soups or a seasoned pro looking for a fresh twist, this recipe balances rich, homey ingredients with simple steps you’ll want to make on repeat.

Mississippi Pot Roast Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering these straightforward ingredients is your first step toward a delicious, soul-satisfying soup. Each component plays a key role: from the beef’s robust flavor and tender texture to the subtle zest brought by pepperoncini and the ranch mix’s creamy seasoning magic.

2½ lb chuck roast, cut into 1-inch pieces: This hearty cut becomes tender and juicy, forming the soup’s meaty centerpiece.
¼ cup all-purpose flour: Helps seal in the beef’s juices and gives the broth a slight thickening for that perfect mouthfeel.
¼ tsp salt: Enhances all the natural flavors without overpowering them.
½ tsp black pepper: Adds just the right amount of warmth and subtle heat.
2 Tbsp canola oil: Provides a neutral base for browning the beef beautifully without burning.
1 (1-oz) package ranch dressing mix: Delivers that signature creamy, herby flavor that makes this soup uniquely irresistible.
1 (1-oz) packet Au Jus gravy mix: Deepens the beefy flavor and enriches the broth.
4 cups beef broth: The perfect flavorful foundation for simmering the soup to perfection.
1 cup sliced pepperoncini peppers: Introduces a tangy, slightly spicy crunch that brightens every spoonful.
2 cups uncooked medium egg noodles: Soak up the savory broth and add comforting, chewy texture.

How to Make Mississippi Pot Roast Soup Recipe

Step 1: Coat the Beef

Start by tossing your chuck roast pieces in a ziplock bag with the flour, salt, and pepper. This step ensures each bite is infused with flavor and helps the beef brown beautifully when cooked. Remember to shake well to evenly coat every piece for that perfect sear.

Step 2: Brown the Meat

Heat canola oil in a large skillet over medium-high heat and add the beef, discarding any excess flour from the bag. Browning your beef for about five minutes on all sides locks in juices and creates those delicious browned bits that deepen the soup’s flavor. This step is worth every second.

Step 3: Combine in Slow Cooker and Simmer

Transfer the browned beef to your slow cooker and stir in the ranch dressing mix, Au Jus gravy mix, beef broth, and pepperoncini peppers. Set the slow cooker to LOW and let it work its magic for 8 hours. This long, gentle cooking tenderizes the meat until it melts in your mouth and allows all those flavors to marry beautifully.

Step 4: Add Egg Noodles and Finish Cooking

Once your beef is tender, stir in the uncooked egg noodles, cover, and let it cook on LOW for another 15 to 30 minutes. Keep an eye on the noodles so they become just tender and soak up all the savory broth without getting mushy.

How to Serve Mississippi Pot Roast Soup Recipe

Garnishes

To elevate your bowl, sprinkle freshly chopped parsley or green onions on top for a pop of color and a touch of fresh flavor. A dollop of sour cream adds a creamy contrast that complements the tangy notes from the pepperoncinis perfectly.

Side Dishes

This soup shines as a standalone meal, but it pairs beautifully with crusty bread or buttery garlic rolls. A simple green salad with a zesty vinaigrette balances the richness while keeping the meal light and satisfying.

Creative Ways to Present

Serve the Mississippi Pot Roast Soup Recipe in rustic bowls or bread bowls for a fun and inviting presentation. You can even garnish with extra pepperoncini slices on the side or a drizzle of hot sauce for those who like a little extra zip.

Make Ahead and Storage

Storing Leftovers

Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it taste even better the next day.

Freezing

This soup freezes well but avoid freezing with the noodles added, as they can become mushy. Instead, freeze just the soup base and meat in a freezer-safe container for up to 3 months. Add fresh noodles when reheating.

Reheating

Reheat gently on the stovetop over low to medium heat to avoid overcooking the beef. If frozen, thaw the soup overnight in the fridge before warming, and remember to add fresh noodles at the end for the best texture.

FAQs

Can I use a different cut of beef for this recipe?

While chuck roast is ideal for tenderness and flavor, you can substitute with brisket or even stew meat. Just ensure the pieces are cut into uniform sizes for even cooking.

Are pepperoncini peppers spicy?

Pepperoncini peppers are mildly tangy and have a slight heat, but they are generally not very spicy. They add a bright, zesty flavor that balances the richness of the beef.

Can I make this recipe on the stovetop instead of a slow cooker?

Yes, you can brown the beef and simmer everything in a heavy pot over low heat for 2 to 3 hours until the beef is tender. Add noodles toward the end, but slow cookers really bring out the best tender texture.

What can I use instead of ranch dressing mix?

If you don’t have ranch dressing mix on hand, try a blend of dried herbs like parsley, dill, onion powder, garlic powder, and a bit of dried buttermilk powder to mimic the flavor.

Can this soup be made spicy?

Absolutely! Add a few dashes of hot sauce or a pinch of crushed red pepper flakes to the soup as it simmers if you prefer a spicier kick.

Final Thoughts

There’s something undeniably comforting about the Mississippi Pot Roast Soup Recipe, with its tender beef, tangy pepperoncini, and creamy seasoning all coming together in a bowl of pure happiness. It’s a perfect recipe to cozy up with, whether for a family meal or to impress friends with something uniquely delicious yet so easy to make. Give it a try and watch it become your new go-to comfort food classic.

Mississippi Pot Roast Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 34 reviews

Author: admin
Total Time: 8 hours 45 minutes
Yield: 8 servings 1x

Print Recipe

Description

This comforting Mississippi Pot Roast Soup combines tender chuck roast and bold flavors from ranch and Au Jus mixes with pepperoncini peppers and egg noodles, slow-cooked to perfection for a hearty and satisfying meal.

Ingredients

Scale

Beef and Coating

2½ lb chuck roast, cut into 1-inch pieces
¼ cup all-purpose flour
¼ tsp salt
½ tsp black pepper

Cooking

2 Tbsp canola oil
1 (1-oz) package ranch dressing mix
1 (1-oz) packet Au Jus gravy mix
4 cups beef broth
1 cup sliced pepperoncini peppers
2 cups uncooked medium egg noodles

Cook Mode Prevent your screen from going dark

Instructions

Coat the beef: Combine chuck roast pieces, all-purpose flour, salt, and black pepper into a large ziplock bag. Seal the bag and shake well until all the beef pieces are evenly coated with the flour mixture.
Brown the beef: Heat canola oil in a large skillet over medium-high heat. Remove the beef from the bag, shaking off excess flour mixture, and sauté the pieces in the hot oil until browned on all sides, about 5 minutes. This step locks in flavor and texture.
Slow cook the roast: Transfer the browned beef to a slow cooker. Add ranch dressing mix, Au Jus gravy mix, beef broth, and sliced pepperoncini peppers. Cover and cook on LOW for 8 hours until the beef is tender and flavors meld beautifully.
Add noodles and finish cooking: Stir in the uncooked egg noodles into the slow cooker. Cover and cook on LOW for an additional 15 to 30 minutes, or until the noodles are tender and fully cooked through.