Description
A comforting and flavorful soup inspired by the famous Mississippi Roast, featuring tender chuck roast, savory seasonings, and a hint of tangy pepperoncini.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 2 pounds chuck roast, cut into 1-inch cubes
- Salt and pepper, to taste
Seasonings:
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
Vegetables:
- 4 cups beef broth
- 1/4 cup pepperoncini peppers, sliced
- 1/4 cup pepperoncini juice
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 medium onion, diced
- 2 cloves garlic, minced
Instructions
- Sear the Beef: Heat olive oil in a large pot. Season and sear beef cubes until browned. Set aside.
- Sauté Vegetables: In the same pot, sauté onion, celery, carrots, and garlic until softened.
- Add Seasonings: Stir in ranch seasoning, au jus mix, and thyme.
- Cook the Soup: Return beef to the pot, add broth, pepperoncini, Worcestershire sauce, and potatoes. Simmer for 1.5-2 hours.
- Adjust Seasoning: Taste and adjust before serving.
Notes
- This soup can be made in a slow cooker on low for 8 hours.
- Enhance with egg noodles or crusty bread for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
