Mississippi Roast Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy slow-cooker soup transforming Mississippi roast into a bowl with chuck roast, potatoes, and a savory broth seasoned with ranch, gravy mix, and cajun spices. Comfort food classic in soup form.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon Olive Oil
- 1 2-3 lb Chuck Roast
- 2 Cups Low Sodium Beef Broth
- 6 Cups Water (divided)
- 1/4 Cup Pepperoncini Juice
- 1/4 Cup Sliced Pepperoncini Peppers
- 1 1 oz Packet Brown Gravy Mix
- 1 1 oz Packet Dry Ranch Mix
- 1 teaspoon Garlic Powder
- 1 teaspoonCajun Seasoning
- 1 teaspoon Pepper
- 2 Pounds Potatoes (peeled and cut into 1-inch cubes)
- 2 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
At a glance
PER SERVING · TIME 500M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8h
- Sodium
- 1389mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1250mg
- Calcium
- 39mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.