Description
A delightful, comforting soup that combines the rich flavors of classic pot roast with the warmth of hearty soup.
Ingredients
Scale
- 2 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 stick of butter
- 1 jar pepperoncini peppers
- 4 cups beef broth
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- Salt and pepper to taste
Instructions
- Place the chuck roast at the bottom of your slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Add the stick of butter on top and pour in the jar of pepperoncini peppers, including some of the juice. Next, pour the beef broth over the mixture. Add the diced onion, chopped carrots, and celery. Season with salt and pepper to taste.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender. Once cooked, remove the roast, shred the meat, and return it to the soup. Stir everything to combine and serve warm.
Notes
For added depth of flavor, you can brown the chuck roast before placing it in the slow cooker. Customize the vegetables to your liking.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg