Description
A hearty and comforting Mississippi Roast Soup that combines tender slow-cooked chuck roast, potatoes, and a flavorful blend of seasonings in a rich broth thickened to perfection. This easy slow cooker recipe makes a perfect meal for chilly days, delivering savory depth with the tangy kick of pepperoncini peppers.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 (2-3 pound) chuck roast
Broth and Seasonings
- 2 cups low sodium beef broth
- 6 cups water, divided
- 1/4 cup pepperoncini juice
- 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 Thickener
- 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 per side until it develops a nice brown crust. This step adds flavor and texture to the roast before slow cooking.
- Combine ingredients in slow cooker: In the slow cooker pot, whisk together the beef broth, 4 cups of the water, pepperoncini juice, sliced pepperoncini peppers, brown gravy mix, ranch mix, garlic powder, Cajun seasoning, and pepper to create a flavorful base for the soup.
- Add roast and potatoes: Place the cubed potatoes at the bottom of the slow cooker. Then add the browned chuck roast on top. Cover and cook everything on low heat for 8 hours, allowing the beef to become tender and the flavors to meld beautifully.
- Shred beef and thicken: Once cooking is complete, remove the roast and shred it using two forks. In a small bowl, whisk cornstarch and cold water until smooth. Stir this mixture into the slow cooker, then return the shredded beef to the pot. Cover and cook on high for an additional 30 minutes to thicken the soup.
- Serve: Ladle the soup into bowls and garnish with freshly minced parsley if desired. Serve hot for a comforting meal.
Notes
- Make sure to brown the roast well to enhance depth of flavor.
- Use low sodium beef broth to control salt levels in the soup.
- The pepperoncini juice and peppers add a signature tang; adjust amount to taste if you prefer less heat or acidity.
- Cornstarch slurry is essential to thicken the soup nicely without lumps.
- This soup can be prepared a day ahead and reheated for even better flavor.
