Crockpot Mississippi Beef and Noodles
This Crockpot Mississippi Beef and Noodles dish is a comforting and flavorful meal made with tender beef chuck roast, ranch seasoning, au jus gravy mix, and tangy pepperoncini peppers. It's cooked low and slow in the crockpot until the beef is perfectly tender and served with egg noodles for a hearty meal.
Equipment
- Large Skillet
- 6-quart Crockpot
- Two Forks
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 whole pepperoncini peppers
- 4 cups low sodium beef broth
- 1/4 cup juice from jar of pepperoncini peppers
- 16 ounces dried egg noodles
- 1/4 cup butter
- fresh minced parsley, for garnish
Instructions
- Heat a large skillet over high heat until hot. Add the olive oil and heat until shimmering.
- Add the beef roast to the skillet and sear on all sides until nicely browned.
- Transfer the seared roast to a 6-quart crockpot and sprinkle with the ranch seasoning mix and au jus gravy mix.
- Place the whole pepperoncini peppers on top of the roast, then pour in the beef broth and the juice from the jar of pepperoncini peppers.
- Cover the crockpot and cook on low for 8 hours or on high for 5 hours, until the beef shreds easily with a fork.
- Remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the crockpot.
- Add the dried egg noodles to the crockpot and stir to combine with the beef and broth. Top with pats of butter.
- Cover the crockpot again and cook on high for an additional 30 minutes, or until the noodles are tender. Check after 20 minutes, as cooking times may vary depending on your crockpot.
- Stir the noodles and beef together, then serve topped with fresh minced parsley.
Notes
This Crockpot Mississippi Beef and Noodles dish is incredibly versatile. Feel free to adjust the amount of pepperoncini peppers according to your preference for spiciness. You can also add additional seasonings like garlic powder or onion powder for extra flavor.