Description
A hearty and flavorful soup combining all the robust elements of the classic Mississippi pot roast with added heartiness.
Ingredients
Scale
- 2 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 stick unsalted butter
- 2 cups beef broth
- 1 cup sliced pepperoncini peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by placing the chuck roast in the bottom of your crockpot.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Top the roast with sliced pepperoncini and the stick of butter. Add the chopped onion, minced garlic, and beef broth around the roast. Cover and cook on low for 7-8 hours.
- Once cooked, shred the meat using two forks and stir it back into the broth. Serve hot, garnished with fresh parsley.
Notes
For added flavor, sear the chuck roast before cooking. Can be made spicier or creamier with additional ingredients.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg