If you love bold, comforting flavors, then Mississippi Roast Soup is about to steal your heart — and your tastebuds! This soup takes all the saucy, tangy bliss of classic Mississippi roast and turns it into a hearty, soul-warming bowl that’s easy enough for weeknights but special enough for guests. Picture tender beef simmered with pepperoncini, ranch, and savory au jus vibes, all cozying up with veggies in a rich broth. You won’t believe how simple it is to whip up this Mississippi Roast Soup, yet every spoonful tastes like you’ve been cooking all day!

Mississippi Roast Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Mississippi Roast Soup is all about a handful of powerhouse ingredients coming together in perfect harmony. Each component plays a role, whether boosting silky texture, adding a tangy punch, or building deep, beefy flavor — don’t leave anything out if you want the full effect!

Olive oil: For beautifully browning the beef and unlocking a savory foundation for your soup.
Chuck roast (2 pounds, cut into chunks): This cut gets meltingly tender and delivers classic, rich beef flavor.
Salt and pepper: The essential first step in seasoning and bringing out the natural warmth of the meat.
Ranch seasoning mix (1 oz packet): Adds herby, creamy notes and a signature Mississippi roast tang.
Au jus gravy mix (1 oz packet): Deepens the broth and gives your soup restaurant-worthy richness.
Beef broth (4 cups): The backbone of the soup; opt for low-sodium if you want more control over the saltiness.
Pepperoncini peppers (1/2 cup, sliced): Brings mellow heat and a lively, zippy bite to every bowl.
Pepperoncini juice (1/4 cup): Boosts the signature tang and complexity — don’t skip it!
Unsalted butter (2 tablespoons): Adds luxury and helps meld all of the big flavors together.
Potatoes (3 cups, diced): For hearty substance and creamy texture in the soup.
Carrots (2 cups, sliced): Adds sweetness and color, balancing out the soup’s savoriness.
Onion (1 small, diced): The aromatic base, providing subtle, sweet depth as it cooks down.
Garlic cloves (2, minced): Adds punchy, warm flavor that wakes up the broth.
Worcestershire sauce (1 tablespoon, optional): For extra umami and complexity, if you want even more savoriness!

How to Make Mississippi Roast Soup

Step 1: Sear the Beef

Start by heating the olive oil in a large Dutch oven or soup pot over medium-high heat. Pat your beef chunks dry and sprinkle them generously with salt and pepper. Sear the beef in batches, giving each piece a good crust on all sides. Don’t rush this step — the browned bits at the bottom of the pot are flavor gold for your Mississippi Roast Soup!

Step 2: Build the Aromatics

Once your beef is browned and set aside, add the diced onion to the same pot (no need to clean it!). Sauté until the onion is translucent and smells irresistible, about 3–4 minutes. Next, add your minced garlic and let it sizzle just long enough to bloom — about 1 minute. Scrape up those delicious browned bits on the bottom as things cook.

Step 3: Combine and Season

Return all the seared beef to the pot, then sprinkle the ranch and au jus seasoning packets evenly across the top. Pour in the beef broth, drop in the sliced pepperoncini, and don’t forget that magic 1/4 cup of pepperoncini juice for trademark tang. Add in the potatoes, carrots, Worcestershire sauce if you’re using it, and the butter. Give everything a good stir to mingle the flavors.

Step 4: Simmer to Perfection

Bring the whole pot to a gentle boil, then reduce the heat to low. Cover and let your Mississippi Roast Soup simmer away for 2 to 2.5 hours. This long, slow bubble turns the beef meltingly tender and infuses the broth with all those signature Mississippi roast notes. Your kitchen is about to smell out-of-this-world delicious!

Step 5: Shred and Finish

Once the beef is fork-tender, skim any fat off the top of the soup for a cleaner finish. Shred the beef right in the pot (or remove and shred, then return it). Stir well so every spoonful gets a little bit of everything. Taste and adjust for salt and pepper as needed before you ladle up your masterpiece.

How to Serve Mississippi Roast Soup

Garnishes

The finishing touches are what turn your Mississippi Roast Soup from great to downright unforgettable! Try topping each bowl with freshly chopped parsley for a burst of color, a sprinkle of shredded cheddar for extra richness, or even a few extra pepperoncini rings for zing. A dollop of sour cream can also cool things down and adds a creamy contrast.

Side Dishes

This soup begs for a side of something dippable — think crusty sourdough or a buttery Texas toast. For a heartier spin, serve the stew spooned over creamy mashed potatoes or alongside classic cornbread. A crisp green salad with a zippy vinaigrette helps balance the richness of your Mississippi Roast Soup, too.

Creative Ways to Present

If you want to wow a crowd, ladle Mississippi Roast Soup into rustic bread bowls or serve in mini mugs for a fun, cozy appetizer. For a playful, Southern-inspired touch, offer a “toppings bar” with extras like crumbled bacon, scallions, or even fried onions, so everyone can customize their own bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Mississippi Roast Soup keeps beautifully and might taste even better the next day as the flavors deepen. Cool the soup completely, then transfer it to airtight containers and refrigerate for up to four days. Skim any extra fat off the top before reheating for a lighter finish.

Freezing

Mississippi Roast Soup is a freezer-friendly wonder! Let it cool fully, then spoon into freezer-safe bags or containers (leave a little space for expansion). It will stay fresh in the freezer for up to three months. For best results, freeze without any garnishes, and let it thaw overnight in the fridge before reheating.

Reheating

Warm leftover soup gently on the stovetop over medium-low heat, stirring often to keep things creamy and ensure even heating. If the soup has thickened up a bit, just loosen with a splash of beef broth or water to bring it back to your perfect consistency. Microwave reheating works, too — just cover and stir halfway through.

FAQs

Can I use a different cut of beef for Mississippi Roast Soup?

Absolutely! While chuck roast is classic for its rich flavor and ability to get tender, you can also use brisket or stew meat if that’s what you have on hand. Just make sure the beef is cut into chunks for optimal braising.

Are there slow cooker directions for Mississippi Roast Soup?

Yes! Simply brown the beef and sauté the onions and garlic as directed, then add everything into your slow cooker. Set it on low for 8 hours. The flavors meld beautifully, and you’ll end up with perfectly tender beef and veggies.

How do I control the heat level in the soup?

Pepperoncini peppers are tangy with just a touch of heat. If you prefer it milder, use fewer peppers or omit the pepperoncini juice. Want more kick? Add extra peppers or a splash of the juice to taste!

Is Mississippi Roast Soup gluten-free?

Mississippi Roast Soup can be gluten-free if you use certified gluten-free ranch and au jus seasoning mixes. Always double check labels, since some pre-packaged mixes contain wheat as a thickener.

What’s the best way to thicken the soup if I want it heartier?

If you prefer a thicker soup, mash a few of the cooked potatoes right in the pot before serving, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a couple of minutes until the broth thickens up.

Final Thoughts

I can’t wait for you to experience a steaming bowl of Mississippi Roast Soup — it’s the cozy, flavor-packed dinner your weeknight rotation needs. Every spoonful is proof that a handful of bold ingredients and a little time can create serious magic. Gather some friends, grab a loaf of good bread, and let the comfort begin!

Mississippi Roast Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Author: Emma
Total Time: 2 hours 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of Mississippi Roast Soup, a hearty dish featuring tender chuck roast, savory seasonings, and a hint of tangy pepperoncini. This soup is perfect for cozy nights in or family gatherings.

Ingredients

Scale

For the Soup:

2 tablespoons olive oil
2 pounds chuck roast, cut into chunks
Salt and pepper to taste
1 packet ranch seasoning mix (1 oz)
1 packet au jus gravy mix (1 oz)
4 cups beef broth
1/2 cup sliced pepperoncini peppers
1/4 cup pepperoncini juice
2 tablespoons unsalted butter
3 cups diced potatoes
2 cups sliced carrots
1 small onion, diced
2 garlic cloves, minced
1 tablespoon Worcestershire sauce (optional)

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Instructions

Heat the Olive Oil: Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
Brown the Beef: Season the beef with salt and pepper, then brown it in batches until all sides are seared. Remove and set aside.
Saute Onions and Garlic: In the same pot, add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for 1 more minute.
Cook the Soup: Return the beef to the pot and sprinkle the ranch and au jus seasoning over the top. Stir in the beef broth, pepperoncini peppers, pepperoncini juice, carrots, potatoes, Worcestershire sauce (if using), and butter. Bring to a boil, then reduce heat to low. Cover and simmer for 2–2.5 hours, or until the beef is tender and easily shredded.
Finish and Serve: Skim any fat off the top, shred the beef slightly, and stir before serving.