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!