Description
This slow cooker Mississippi Pot Roast Soup is rich, hearty, and comforting. Made with tender chuck roast, tangy pepperoncini, and soft egg noodles, it’s a delicious twist on the classic roast.
Ingredients
2½ lb chuck roast, cut into 1-inch pieces
¼ cup all-purpose flour
¼ tsp salt
½ tsp ground black pepper
2 Tbsp cooking oil
1 (1-oz) packet ranch dressing mix (dry)
1 (1-oz) packet Au Jus gravy mix
4 cups beef broth (low sodium)
1 cup sliced pepperoncini peppers
2 cups uncooked egg noodles
Instructions
1. Add chuck roast, flour, salt, and pepper to a zip-top bag. Shake to coat beef evenly.
2. Heat oil in a skillet over medium-high heat. Brown the beef for about 5 minutes.
3. Transfer the browned beef to the slow cooker.
4. Sprinkle the ranch dressing mix and au jus mix over the beef.
5. Add the beef broth and sliced pepperoncini. Stir gently.
6. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, until beef is fork-tender.
7. Add uncooked egg noodles. Stir, cover, and cook on LOW for 15 to 30 minutes until noodles are tender.
8. Stir and serve hot.
Notes
Use leftover pot roast to save time—just skip the browning step.
Try adding carrots, celery, or green beans for extra texture.
For a creamy twist, stir in a splash of heavy cream or sour cream at the end.
Use other noodles like rotini or macaroni if preferred.
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: Varies
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg