Description
This Crockpot Mississippi Beef and Noodles dish combines tender, slow-cooked beef with flavorful noodles in a rich, peppery sauce. It’s a hearty and comforting meal that’s perfect for any day of the week.
Ingredients
Scale
- 2 pounds beef chuck roast, trimmed and cut into chunks
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- 1/2 cup unsalted butter, sliced
- 8-ounce jar pepperoncini peppers, with juice
- 8 ounces wide egg noodles
- 1/4 cup chopped fresh parsley, for garnish
- Optional: additional pepperoncini peppers for serving
Instructions
- Prepare the Crockpot:
- Place the beef chuck roast chunks into the crockpot.
- Add Seasonings and Butter:
- Sprinkle the ranch seasoning mix and au jus gravy mix over the beef.
- Add the sliced unsalted butter and the jar of pepperoncini peppers (including the juice) to the crockpot.
- Cook:
- Cover the crockpot and cook on low heat for 8 hours, or until the beef is tender and falls apart easily.
- Prepare Egg Noodles:
- About 30 minutes before the beef is done, cook the wide egg noodles according to the package instructions until al dente. Drain and set aside.
- Shred the Beef:
- Use a fork to shred the beef in the crockpot.
- Serve:
- Place the cooked egg noodles on a plate or a bowl.
- Top with the shredded beef and pepperoncini mixture.
- Garnish with chopped fresh parsley and additional pepperoncini peppers if desired.
Notes
- For a thicker sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water and add to the crockpot during the last 30 minutes of cooking.
- Substitute the egg noodles with any pasta of your choice, adjusting the cooking time as necessary.
- Prep Time: 10 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Calories: 580
- Sugar: 1g
- Sodium: 690mg
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg
