Description
This comforting Mississippi Pot Roast Soup combines tender chuck roast and bold flavors from ranch and Au Jus mixes with pepperoncini peppers and egg noodles, slow-cooked to perfection for a hearty and satisfying meal.
Ingredients
Scale
Beef and Coating
- 2½ lb chuck roast, cut into 1-inch pieces
- ¼ cup all-purpose flour
- ¼ tsp salt
- ½ tsp black pepper
Cooking
- 2 Tbsp canola oil
- 1 (1-oz) package ranch dressing mix
- 1 (1-oz) packet Au Jus gravy mix
- 4 cups beef broth
- 1 cup sliced pepperoncini peppers
- 2 cups uncooked medium egg noodles
Instructions
- Coat the beef: Combine chuck roast pieces, all-purpose flour, salt, and black pepper into a large ziplock bag. Seal the bag and shake well until all the beef pieces are evenly coated with the flour mixture.
- Brown the beef: Heat canola oil in a large skillet over medium-high heat. Remove the beef from the bag, shaking off excess flour mixture, and sauté the pieces in the hot oil until browned on all sides, about 5 minutes. This step locks in flavor and texture.
- Slow cook the roast: Transfer the browned beef to a slow cooker. Add ranch dressing mix, Au Jus gravy mix, beef broth, and sliced pepperoncini peppers. Cover and cook on LOW for 8 hours until the beef is tender and flavors meld beautifully.
- Add noodles and finish cooking: Stir in the uncooked egg noodles into the slow cooker. Cover and cook on LOW for an additional 15 to 30 minutes, or until the noodles are tender and fully cooked through.
Notes
- Brown the beef well to enhance the soup’s flavor.
- Adjust pepperoncini peppers amount to control spice and tanginess.
- Use medium egg noodles for best texture; substitutes may alter cooking time.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Can be made in advance; add noodles just before serving if preferred.
