If you’re looking for a comforting, flavorful dish that’s easy to prepare, this Crockpot Mississippi Beef and Noodles recipe is the answer! Slow-cooked beef infused with savory ranch seasoning, buttery au jus gravy, and a tangy kick of pepperoncini creates the perfect sauce to coat tender egg noodles. It’s a dish that feels like a warm hug, ideal for busy weekdays or cozy weekend dinners.
Ingredients
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Serves: 6
Main Ingredients:
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- 4 whole pepperoncini
- 4 cups low-sodium beef broth
- 1/4 cup juice from the pepperoncini jar
- 16 ounces dried egg noodles
- 1/4 cup butter
- Fresh minced parsley (for garnish)
Instructions
Step 1: Sear the Beef
- Heat olive oil in a skillet over medium-high heat.
- Sear the chuck roast on all sides until golden brown.
Step 2: Prepare the Crockpot
- Transfer the seared roast to the crockpot.
- Sprinkle with ranch seasoning and au jus gravy mix.
- Add the pepperoncini, beef broth, and pepperoncini juice.
Step 3: Slow Cook the Beef
- Cover and cook on low heat for 8 hours, or until the beef is tender and easy to shred.
Step 4: Cook the Noodles
- About 30 minutes before the beef is ready, cook the egg noodles according to the package instructions.
- Drain the noodles and set them aside.
Step 5: Combine and Serve
- Shred the beef in the crockpot using two forks.
- Add butter to the crockpot and stir until melted.
- Add the cooked egg noodles and mix well to coat in the sauce.
- Garnish with fresh minced parsley and serve warm.
This Crockpot Mississippi Beef and Noodles recipe is the ultimate comfort food, combining tender, juicy beef with buttery, tangy noodles for a truly satisfying meal. Perfect for feeding a crowd or enjoying as leftovers the next day, it’s a dish your family will ask for again and again. Try it out and savor the rich flavors!