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
Scale
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.
