Easy Mississippi Pot Roast Soup (Slow-cooked for 5 hours)

This Mississippi Pot Roast Soup transforms the cherished flavors of the iconic Mississippi Pot Roast into a comforting soup, perfect for any season. This innovative rendition retains the heartwarming essence of the original dish while introducing a broth-based twist, inviting enthusiasts and newcomers alike to explore its unique and delicious flavors from a different angle.

You’ll need a pretty large crockpot for this recipe (unless you scale it down), so if you’re looking for one, we highly recommend Crock-Pot’s Large 8 Quart Programmable Slow Cooker

The Original Mississippi Pot Roast: An Overview

Originating from a simple recipe that took the internet by storm, Mississippi Pot Roast is known for its unique yet irresistible blend of ingredients. A hearty chuck roast, salty & tangy pepperoncini peppers, ranch dressing mix, au jus gravy mix, and butter converge in a slow cooker, resulting in a dish that’s tender, flavorful, and effortlessly delicious. Its simplicity and mouthwatering taste have made it a staple in households across the country, demonstrating how a few seemingly unrelated ingredients can come together to create a uniquely delicious meal.

The Soup Twist: Transforming Pot Roast into Soup

Mississippi Pot Roast Soup is our imaginative variation that maintains the core flavors of the original dish but presents them in a soup form. This adaptation is ideal for those seeking the comfort of a pot roast but in a lighter, broth-based meal. The soup’s foundation is a rich, savory chicken stock, which complements the beef and vegetables while adding depth and complexity to the dish. Incorporating pot pie squares into the soup adds a comforting, hearty element to the soup, absorbing the flavors of the broth and offering a pleasant contrast in texture. This is one recipe you’ll be sure to save.

Mississippi Pot Roast Soup Ingredients

• 3 lb chuck roast, boneless
• 2 lb potatoes, cubed
• 8 oz baby carrots, cut on bias
• 1 large white onion, sliced
• 16 oz pepperoncini, sliced
• 32 oz chicken stock, unsalted
• 1 ranch seasoning packet
• 1 au jus gravy mix packet
• 1 stick butter, unsalted
• 2 beef bouillon cubes
• 12 oz pot pie squares
• 1 tbsp smoked paprika (or regular paprika)
• 1 tbsp cayenne powder
• Black peppercorn, to taste
• Salt, to taste

Mississippi Pot Roast Soup Directions

1. Allow chuck roast to adequately thaw; cut the following ingredients accordingly: potatoes (cube), onion (slice), and carrots (diagonal/on-the-bias); drain half of the juice from the jar of pepperoncini peppers.
2. In a large crockpot, layer bottom with cubed potatoes, followed by onions and carrots.

3. Make room in center of the crockpot (pushing potatoes, carrots, and onions aside) and place boneless chuck roast; add 16 oz of chicken stock
4. Add jar of pepperoncini peppers and remaining juice to the crockpot; place 1 stick of butter directly on top of beef roast
5. On top of butter, add ranch seasoning packet and au jus mix packet; place 2 beef bouillon cubes into crockpot

6. Place lid on crockpot and turn to high; cook for 3-4 hours (1 hour less than total cook time); stir occasionally during this time
7. When 1 hour of cook time remains, turn crockpot to low and add remaining 16 oz of chicken stock; remove beef and place into deep baking dish; turn broiler on oven to high
8. Place beef into broiler, cooking each side until golden brown (about 1 minute); rotate so each side can develop crust; broilers work fast so use extreme caution

9. Once beef is golden brown on each side, remove from broiler and shred (it should easily pull apart); once shredded, add back into crockpot along with pot pie squares and seasonings (smoked paprika, cayenne powder, black peppercorn, and salt); mix thoroughly to prevent pot pie from clumping/sticking together
   Note: If you notice there isn’t enough broth, add 1 cup of water (or more)

10. Turn crockpot off and serve in a soup dish; making sure you get some of each delicious ingredient!

If you loved this Mississippi Pot Roast Soup, you’ll also want to check out our popular Classic French Onion Soup

Mississippi Pot Roast Soup

Recipe by Reviews and Recipes

5.0 from 7 votes

Course: Soups, Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

5

hours 

Total time

5

hours 

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 lb chuck roast, boneless

• 2 lb potatoes, cubed

• 8 oz baby carrots, cut on bias

• 1 large white onion, sliced

• 16 oz pepperoncini, sliced

• 32 oz chicken stock, unsalted

• 1 ranch seasoning packet

• 1 au jus mix packet

• 1 stick butter, unsalted

• 2 beef bouillon cubes

• 12 oz pot pie squares

• 1 tbsp smoked paprika (or regular paprika)

• 1 tbsp cayenne powder

• black peppercorn, to taste

• salt, to taste

Directions

• Allow chuck roast to adequately thaw; cut the following ingredients accordingly: potatoes (cube), onion (slice), and carrots (diagonal/on-the-bias); drain half of the juice from the jar of pepperoncini peppers.
• In a large crockpot, layer bottom with cubed potatoes, followed by onions and carrots.
• Make room in center of the crockpot (pushing potatoes, carrots, and onions aside) and place boneless chuck roast; add 16 oz of chicken stock
• Add jar of pepperoncini peppers and remaining juice to the crockpot; place 1 stick of butter directly on top of beef roast
• On top of butter, add ranch seasoning packet and au jus mix packet; place 2 beef bouillon cubes into crockpot
• Place lid on crockpot and turn to high; cook for 3-4 hours (1 hour less than total cook time); stir occasionally during this time
• When 1 hour of cook time remains, turn crockpot to low and add remaining 16 oz of chicken stock; remove beef and place into deep baking dish; turn broiler on oven to high
• Place beef into broiler, cooking each side until golden brown (about 1 minute); rotate so each side can develop crust; broilers work fast so use extreme caution
• Once beef is golden brown on each side, remove from broiler and shred (it should easily pull apart); once shredded, add back into crockpot along with pot pie squares and seasonings (smoked paprika, cayenne powder, black peppercorn, and salt); mix thoroughly to prevent pot pie from clumping/sticking together
  Note: If you notice there isn’t enough broth, add 1 cup of water (or more)
• Turn crockpot off and serve in a soup dish; making sure you get some of each delicious ingredient!