If you’re searching for a hearty, soul-warming dish that combines rich flavors and ultimate comfort, this Mississippi Roast Soup Recipe is your new best friend. Imagine tender shredded chuck roast melting into a savory broth with zesty pepperoncini peppers, hearty potatoes, and robust spices simmered to perfection. This recipe brings all the beloved elements of a classic Mississippi pot roast right into a cozy, satisfying soup form that’s perfect for chilly evenings, family dinners, or anytime you want a meal that feels like a warm hug in a bowl.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward creating a flavorful Mississippi Roast Soup Recipe. Each component brings its unique touch, from the tender beef that adds rich texture to the tangy pepperoncini peppers that brighten and balance the dish beautifully.
- Olive oil: Use a tablespoon to get that perfect sear on the roast for extra depth of flavor.
- Chuck roast (2-3 pounds): The star of the show, providing tender, juicy beef once slow-cooked.
- Low sodium beef broth (2 cups): Adds savory richness without overpowering the other flavors.
- Water (6 cups, divided): Essential for simmering the soup and softening the potatoes.
- Pepperoncini juice (1/4 cup): Brings a subtle tang and gentle heat for that signature Mississippi roast kick.
- Sliced pepperoncini peppers (1/4 cup): Elevates the dish with bursts of flavor and texture.
- Brown gravy mix (1 ounce packet): Thickens the broth while amplifying savory notes.
- Dry ranch mix (1 ounce packet): Infuses the soup with creamy herbs and spices.
- Garlic powder (1 teaspoon): Adds aromatic depth without being overpowering.
- Cajun seasoning (1 teaspoon): Brings a slight spice and complexity to every bite.
- Black pepper (1 teaspoon): Enhances the overall flavor without overwhelming the palate.
- Potatoes (2 pounds, peeled and cut into 1-inch cubes): Provides heartiness and mellow sweetness that soaks up the delicious broth.
- Cornstarch (2 tablespoons): The secret to a luscious, velvety soup thickness.
- Cold water (2 tablespoons): Mixed with cornstarch to create a slurry for thickening the soup smoothly.
How to Make Mississippi Roast Soup Recipe
Step 1: Brown the Roast
Start by heating olive oil in a skillet over medium heat and brown the chuck roast for about 2 minutes on each side. This step locks in the juices and builds a rich, caramelized flavor foundation for your soup that will elevate the overall taste beautifully.
Step 2: Combine Ingredients in the Slow Cooker
In your slow cooker, whisk together the beef broth, 4 cups of water, pepperoncini juice and sliced peppers, brown gravy mix, ranch mix, garlic powder, Cajun seasoning, and pepper. This mixture simultaneously seasons and flavors the broth, creating a balanced base with tangy, savory, and spicy notes ready to infuse the beef and potatoes.
Step 3: Add Roast and Potatoes
Layer the peeled, cubed potatoes into the slow cooker first, then set the browned chuck roast on top. Cover and set your slow cooker to low for 8 hours—this slow and steady heat will tenderize the beef and mellow the potatoes, blending all the flavors into one delicious harmony.
Step 4: Shred Beef and Thicken the Soup
Once the cooking is complete and your kitchen is filled with mouthwatering aromas, remove the beef and shred it into bite-sized pieces. In a small bowl, whisk together cornstarch and cold water to create a slurry, then stir it into the slow cooker. Add the shredded beef back in, cover, and increase the heat to high for 30 minutes. This step thickens the broth into a luscious, hearty soup that’s comforting and satisfying.
How to Serve Mississippi Roast Soup Recipe
Garnishes
A sprinkle of freshly minced parsley adds a pop of color and a hint of fresh herbaceous flavor that brightens the rich, savory soup. You could also experiment with a dollop of sour cream or a few extra sliced pepperoncini for a little extra zing on top.
Side Dishes
This soup stands beautifully on its own but pairs wonderfully with warm, crusty bread or buttery garlic rolls to soak up every drop of the flavorful broth. For a more complete meal, a simple green salad with a tangy vinaigrette will balance the heartiness perfectly.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls which add a rustic touch and keep things interactive at the table. Alternatively, layering the shredded beef on top rather than mixing it in can create an attractive and appealing look, inviting everyone to dive in.
Make Ahead and Storage
Storing Leftovers
Leftover Mississippi Roast Soup Recipe can be stored in airtight containers in the refrigerator for up to 4 days. This makes it a perfect option for quick lunches or satisfying dinners later in the week with minimal effort.
Freezing
You can freeze the soup for up to 3 months. Freeze it in portion-sized freezer bags or containers for convenience. Just remember to avoid freezing in containers you’ll want to microwave directly, as thicker parts might need gentle thawing first.
Reheating
Reheat the soup gently on the stovetop over medium heat until warmed through, stirring occasionally to keep the consistency nice and smooth. If reheating from frozen, thaw overnight in the fridge before warming to preserve the flavors and textures.
FAQs
Can I make Mississippi Roast Soup Recipe in a pressure cooker?
Absolutely! You can brown the roast on the sauté setting, then add all ingredients and cook on high pressure for about 1 hour before shredding the beef and thickening. Just adjust the liquid slightly if needed.
What can I substitute for pepperoncini if I don’t have any?
If pepperoncini is hard to find, mild banana peppers or a touch of pickled jalapeños can offer a similar tang and mild heat. Adjust quantities to keep the flavor balanced.
Is this soup spicy?
Mississippi Roast Soup Recipe has a gentle kick thanks to the Cajun seasoning and pepperoncini, but it’s not overwhelmingly spicy. You can always dial it back or add more heat depending on your preference.
Can I use a different cut of beef?
Chuck roast is ideal due to its fat content and tenderness when slow-cooked, but brisket or even a well-marbled shoulder roast can work well in a pinch.
Do I have to thicken the soup with cornstarch?
Thickening with cornstarch gives the soup a silky texture that clings to the beef and potatoes nicely, but if you prefer a brothy soup, you can skip this step without sacrificing flavor.
Final Thoughts
This Mississippi Roast Soup Recipe is a true winner for anyone craving a comforting, flavor-packed meal that feels like a warm embrace. It’s perfect for those slow days when you want something cozy and satisfying without fuss. Give it a try, share it with your favorite people, and watch it become one of your treasured go-to recipes.
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Mississippi Roast Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Mississippi Roast Soup merges tender, slow-cooked chuck roast with flavorful pepperoncini peppers and a blend of savory seasonings, creating a rich and comforting meal perfect for chilly days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 (2-3 pound) 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 ounce) packet brown gravy mix
- 1 (1 ounce) packet dry ranch mix
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon pepper
- 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 2 minutes on each side, or until it develops a nice browned crust that enhances flavor.
- Combine ingredients in slow cooker: In a slow cooker, whisk together beef broth, 4 cups of water, pepperoncini juice, sliced pepperoncini peppers, brown gravy mix, dry ranch mix, garlic powder, Cajun seasoning, and black pepper until well combined.
- Add roast and potatoes: Place the peeled and cubed potatoes at the bottom of the slow cooker first, then add the browned roast on top. Cover with the lid and cook on the low setting for 8 hours, allowing the beef to become tender and the flavors to meld.
- Shred beef and thicken: Carefully remove the beef from the slow cooker and shred it using two forks. In a small bowl, whisk together cornstarch and cold water until smooth. Pour this mixture into the slow cooker and stir well to thicken the broth. Return the shredded beef back into the pot, cover, and cook on high for an additional 30 minutes, or until the soup has thickened to your liking.
- Serve: Ladle the soup into bowls and garnish with freshly minced parsley if desired. Serve hot for a warm and satisfying meal.
Notes
- Using low sodium beef broth helps control the salt level in the soup.
- Adjust Cajun seasoning amount to taste if you prefer less spice.
- The pepperoncini juice adds tang and a slight heat, do not substitute with plain vinegar to maintain authentic flavor.
- For a thicker soup, allow it to cook uncovered for the last 10 minutes to reduce further.
- This recipe can be doubled for large gatherings but increase slow cooking time accordingly.
