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
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Pin This RecipeMississippi Pot Roast 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!
How to Make Mississippi Pot Roast Soup in the Crockpot
This 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 Steak Soup?
I love to freeze the leftover soup in individual disposable plastic containers for a quick meal later. 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.
What to Serve with Mississippi Pot Roast Soup
We absolutely LOVED this 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!
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Mississippi Pot Roast Soup
Equipment:
Ingredients:
- 2½ lb chuck roast, cut into 1-inch pieces
- ¼ cup all-purpose flour
- ¼ tsp salt
- ½ 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:
- Combine roast, flour, salt, and pepper in a large ziplock bag. Seal and shake to coat beef.
- 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.
- 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.
- Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender.
Video:
Notes:
Steph
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Made this for dinner tonite, my guys really liked it , so it’s a keeper 🤗Thanks
Was going to bring to a company pot luck. Had to make a test batch beforehand. Doubled the both. Also used some broth to deglaze the skillet to get the fond. Batch for work, I added some giardinara to also give it a slight Italian beef vibe
Would frozen noodles work?
Do you think you could make this in the InstaPot?
Sure!
Should I chop up the roast first or after I use the crockpot?
before – read the first ingredient
I make this just as a roast in crockpot, 3 to 4 lb. chuckroast throw in crock pot add 1 pack of ranch
salad dressing seasoning over roast and 1 pack Aujus over roast, put a jar of pepperoncinis or less as many as you like in crock, add 1 to 4 tablespoons butter in crock pot cook on low 5 to 6 hours or
High 4 hours, and I swear if I had a last meal this would be it. I would pick this over a $30.00
Steak Dinner every time. Great as a sandwich on crusty french bread then dip in juice.
Do you think it would be good with diced potatoes and carrots/celery/onions to make it more stew-y? Or do you think that would mess up the flavor?
I think that would be fine.
Made this tonight and it didn't turn out as soup. Did I do something wrong or need more both.
You can always add more broth until you get the desired consistency.
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?
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!
How would it be with potatoes instead of noodles???
I think it would be good!
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!
Definitely making this next week but I'll probably add some carrots or something to up the veggies for my kids! Thanks, this is brilliant!
i'm so cold – i wish i had a bowl of this right now – i'm going to make some this week!!!
Can you put the egg noodle in with everything if you're going to let it cook all day in the crock pot?
I recommend throwing the noodles about 15 minutes before serving. They may be really mushy if you let them cook 8 hours.
Looks delicious Steph.