Description
A rich and tangy soup featuring tender chunks of pot roast, fresh vegetables, and a zesty kick from pepperoncini.
Ingredients
Scale
- 2–3 pounds pot roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 cup pepperoncini peppers
- 4 cups beef broth
- 1 onion, chopped
- 2 carrots, chopped
- 2–3 potatoes, diced
- Salt and pepper to taste
- Optional: sour cream, green onions for topping
Instructions
- Place the pot roast in the crockpot.
- Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
- Add the pepperoncini peppers and beef broth, then toss in the chopped onion, carrots, and potatoes. Cover and cook on low for 8 hours.
- Once cooked, shred the meat and stir everything together in the soup. Season with salt and pepper to taste before serving.
Notes
Leftover soup can be stored in an airtight container for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg