Description
A hearty and flavorful dish that combines tender shredded beef with savory seasonings, served over a bed of buttery egg noodles. This Crock Pot Mississippi Beef Noodles recipe is a comforting and satisfying meal that is perfect for busy days.
Ingredients
Scale
Main Ingredients:
- 3–4 lbs chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers (plus a splash of juice)
Additional Ingredients:
- 12 oz egg noodles
- 4 cups beef broth or water
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Beef: Place the chuck roast in the crock pot. Sprinkle the ranch seasoning and au jus gravy mix evenly over the meat.
- Cook the Beef: Add the butter, pepperoncini peppers, and juice. Cook on low for 8 hours or high for 4–5 hours until tender.
- Shred and Add Noodles: Shred the beef, add broth, and egg noodles. Cook on high for 20–30 mins until noodles are tender.
- Season and Serve: Adjust seasoning, garnish with parsley, and serve hot.
Notes
- If you prefer thicker noodles or a less soupy consistency, start with 3 cups of broth and add more only as needed.
- This dish also works well with pappardelle or homestyle frozen noodles.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4.5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 2 g
- Sodium: 790 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
