Go Back
A white bowl filled with tender and saucy Pineapple Shredded Beef, garnished with fresh red chili slices and green onions.

Hearty Mississippi Pot Roast Soup

This Mississippi Pot Roast is slow-cooked to fall-apart perfection, creating a rich, savory, and slightly tangy broth that makes it a wonderfully comforting and hearty 'soup' meal. It's incredibly easy to prepare and packed with deep, satisfying flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American, Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 lbs Chuck Roast well-trimmed
  • 1 packet Ranch Seasoning Mix dry
  • 1 packet Au Jus Gravy Mix dry
  • 1/2 cup Unsalted Butter 1 stick
  • 1/2 cup Pepperoncini Peppers whole or sliced, plus 1/4 cup juice
  • 2 cups Beef Broth low sodium
  • 1 tbsp Olive Oil for searing
  • 1/2 tsp Black Pepper freshly ground, to taste
Optional Serving Suggestions
  • 1 loaf Crusty Bread for dipping
  • 1 cup Mashed Potatoes for serving alongside
  • 1/4 cup Fresh Parsley chopped, for garnish

Equipment

  • Slow Cooker (6-7 quart)
  • Large Skillet or Dutch Oven (for searing)
  • Tongs

Method
 

Prepare the Roast
  1. Pat the chuck roast dry thoroughly with paper towels. Season generously with black pepper on all sides. Do not add salt yet, as the seasoning packets are salty.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Carefully transfer the seared roast to the slow cooker.
Combine in Slow Cooker
  1. Sprinkle the dry ranch seasoning mix and au jus gravy mix evenly over the seared roast in the slow cooker.
  2. Place the stick of butter on top of the roast. Arrange the pepperoncini peppers around and on top of the roast, then pour the 1/4 cup of pepperoncini juice over everything.
  3. Pour the beef broth around the sides of the roast, trying not to wash off the seasonings too much. This extra liquid will create a more 'soup-like' consistency for serving.
Slow Cook to Perfection
  1. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, or until the roast is incredibly tender and easily shreds with a fork.
  2. Once cooked, carefully remove the roast from the slow cooker to a large cutting board or serving platter. Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the cooking liquid if desired.
  3. Return the shredded beef to the slow cooker, tossing it gently with the flavorful 'soup' liquid and peppers. Stir well to combine all the delicious juices and seasonings. Taste and adjust seasoning if needed (though it's usually perfect as is).
  4. Serve the Mississippi Pot Roast 'soup' hot in bowls, ensuring each serving gets plenty of tender beef and rich broth. Garnish with fresh chopped parsley if desired. It's excellent served with crusty bread for dipping or over mashed potatoes.

Notes

For a thicker gravy-like sauce instead of a 'soup', reduce the beef broth to 1 cup, or omit it completely for a more traditional Mississippi Pot Roast. Leftovers store wonderfully in an airtight container in the refrigerator for up to 3-4 days. This dish also freezes well for up to 2-3 months.