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Crock Pot Mississippi Beef Noodles Recipe
Laura

Crock Pot Mississippi Beef Noodles

Tender shredded beef, pepperoncini, savory gravy, and buttery egg noodles come together in this easy slow cooker comfort food dinner.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 9 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds boneless beef chuck roast
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy seasoning mix
  • 1/4 cup unsalted butter Cut into pieces
  • 6 whole pepperoncini peppers
  • 1/4 cup pepperoncini juice From the jar
  • 4 cups low-sodium beef broth Plus more if needed
  • 24 ounces frozen homestyle egg noodles
  • 2 tablespoons fresh parsley Chopped, for garnish

Equipment

  • 6-quart slow cooker
  • Two forks
  • Large plate
  • Measuring cups

Method
 

  1. Place the beef chuck roast in a 6-quart slow cooker.
  2. Sprinkle the ranch seasoning and au jus seasoning over the roast. Add the butter, pepperoncini, pepperoncini juice, and beef broth around the meat.
  3. Cover and cook on low for 8 to 10 hours, or until the beef is tender and shreds easily with a fork.
  4. Transfer the roast to a plate and shred it with two forks. Remove large pieces of fat, then return the shredded beef to the slow cooker.
  5. Add the frozen egg noodles and gently press them into the cooking liquid.
  6. Cover and cook on high for 30 to 60 minutes, stirring once or twice, until the noodles are tender.
  7. Rest for 5 minutes, garnish with fresh parsley, and serve warm.

Notes

  • Use low-sodium broth because the seasoning packets add salt.
  • Add noodles only after the beef is fully tender.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.