Mississippi Pot Roast Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A beefy slow-cooker soup with chuck roast, egg noodles, and a savory combination of ranch and au jus flavors reminiscent of Mississippi pot roast. Rich and filling comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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) package 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
At a glance
PER SERVING · TIME 505M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8h 15m
- Sodium
- 1578mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 528mg
- Calcium
- 38mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.