Mississippi Pot Roast Soup

Tuesday, October 15, 2019

Mississippi Pot Roast Soup 

Mississippi Pot Roast Soup - seriously the BEST soup I've ever eaten! Chuck roast, beef broth, ranch dressing mix, Au Jus gravy mix, pepperoncini peppers, and egg noodles. Cooks all day in the crockpot - even the noodles. Serve with some crusty bread for an easy weeknight meal! Add this to your menu ASAP! #crockpot #slowcooker #steaksoup #potroast #soup
slow cooker mississippi pot roast soup in a bowl

Mississippi Pot Roast Soup with Noodles

Stop what you are doing and make this soup! OMG! It is CRAZY good! I combined two of my all-time favorite recipes and came up with this AMAZING Mississippi Pot Roast Soup. I took the flavors of my Mississippi Pot Roast recipe with the ingredients from my Slow Cooker Steak Soup and BOOM! The best soup EVER! WHY didn't I think of this sooner? This soup has been on repeat in our house. It is SO good! You want to make this ASAP!

mississippi pot roast soup in slow cooker

How to Make Mississippi Pot Roast Soup in the Crockpot

This Mississippi Pot Roast Soup is very easy to make. This starts with the pot roast. I bought a chuck roast and cut it into pieces. You can use a sirloin tip roast or stew meat as well. Take the roast and coat it in some flour and brown it in a skillet for a few minutes. Transfer the meat to the slow cooker. Add the seasonings, pepperoncini pepper slices, and beef broth. Cover and let the soup cook. About 15 minutes before serving the soup, add the noodles to the slow cooker. Once the noodles are soft, you are ready to dig in!

You can brown the meat the night before and refrigerate it overnight. In the morning, dump everything in the slow cooker and you are set.

Can I Freeze Mississippi Pot Roast Soup?

I love to freeze the Mississippi Pot Roast Soup leftovers for a quick meal later. I like to divide the soup into individual disposable plastic containers and freeze them. You can also freeze the soup in freezer bags. Freezer bags definitely take us a lot less space in the freezer! When you are ready to eat the soup, thaw and either reheat in the microwave or in a saucepan on the stove.

mississippi pot roast soup in a bowl

What to Serve with Mississippi Pot Roast Soup

We absolutely LOVED this Mississippi Pot Roast Soup. It is easy to make and is packed full of great flavor. All you need is some crusty bread or rolls. Comfort food at its best! This has quickly become a favorite at our house. Give it a try ASAP! I promise it will be a favorite in your house too!

Here are a few of our favorite recipes from the blog that go great with this easy Mississippi Pot Roast Soup:








mississippi pot roast soup in a bowl
collage of two photos of steak soup in a bowl
Mississippi pot roast soup in the crockpot
Mississippi pot roast soup in a bowl
slow cooker steak soup in a bowl


quick, easy, simple, crockpot, slow cooker, steak, pot roast, chuck roast, hidden valley, ranch, au jus
Entree
American
Yield: serves 6

Mississippi Pot Roast Soup

prep time: 10 minscook time: 8 hours total time: 8 hours 10 mins
Mississippi Pot Roast Soup - seriously the BEST soup I've ever eaten! Chuck roast, beef broth, ranch dressing mix, Au Jus gravy mix, pepperoncini peppers, and egg noodles. Cooks all day in the crockpot - even the noodles. Serve with some crusty bread for an easy weeknight meal! Add this to your menu ASAP! #crockpot #slowcooker #steaksoup #potroast #soup

ingredients:

  • 2-1/2 lb chuck roast, cut into 1-inch pieces
  • 1/4 cup flour
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp canola oil
  • 1 (1-oz) packet dry 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:

  1. Combine roast, flour, salt, and pepper in a large ziplock bag. Seal and shake to coat beef.
  2. Heat oil in a large skillet over medium-high heat. Remove beef from the ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.
  3. Place meat into the slow cooker. Add the Ranch dressing mix, Au Jus gravy mix, beef broth, and pepperoncini pepper slices. Cook on LOW for 8 hours, until beef is tender.
  4. Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender.

NOTES:

I use a Hamilton Beach 6-qt Slow Cooker - https://amzn.to/2Vbebrq
Can cook in the slow cooker on HIGH for 4 to 5 hours.
I used jarred pepperoncini pepper slices.
 Do not make the Ranch dressing. Use the mix dry.
Feel free to adjust the amount of Ranch dressing mix and Au Jus gravy mix to your personal preference.
I recommend using low-sodium beef broth.


MORE SOUP RECIPES:
Pulled Pork Vegetable Soup
Low-Carb Taco Soup
Slow Cooker Tomato Tortellini Soup
Pizza Chili
Slow Cooker Steak & Potato Soup


RECOMMENDED PRODUCTS:
Hamilton Beach 6-qt Slow Cooker


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9 comments

  1. Can you put the egg noodle in with everything if you're going to let it cook all day in the crock pot?

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    Replies
    1. I recommend throwing the noodles about 15 minutes before serving. They may be really mushy if you let them cook 8 hours.

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  2. i'm so cold - i wish i had a bowl of this right now - i'm going to make some this week!!!

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  3. We make this recipe with pot roast (not soup) in our instant pot and it is DELICIOUS! I am sure this soup will be AMAZING!

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  4. How would it be with potatoes instead of noodles???

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  5. I think this sounds so good! But my thinking is to make this with the leftover Mississippi pot roast after having it with mashed potato side. The next night heat the leftover roast and add in some egg noodles. YUM! Two meals!

    ReplyDelete
  6. This looks fantastic. I'm worried about mushy noodles with leftovers or frozen. I'm thinking of cooking noodles in beef broth (for the flavor) separately for that night's meal and doing the same with the next day. Would that work? The noodles don't get mushy when the soup is frozen?

    ReplyDelete