Name: Crockpot Mississippi Beef and Noodles
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 3-4 pounds beef chuck roast (trimmed of excess fat); 1 ounce ranch dressing mix (1 packet); 1 ounce au jus mix (1 packet); 4-6 pieces pepperoncini peppers (whole, adjust to taste; seeds can be removed for less heat); 1 cup beef broth (low-sodium recommended); 12-16 ounces egg noodles (cooked according to package instructions); Salt (to taste, for seasoning at the end if needed); Pepper (to taste, freshly ground for finishing)

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Creamy, juicy, and comfort-in-a-bowl — Crockpot Mississippi Beef and Noodles is one of those dinners that feels like a warm hug after a long day. With minimal prep and maximum flavor, this slow-cooker twist on a classic makes weeknight cooking effortless and satisfying. Fun fact: the pepperoncini peppers are the unsung heroes here, giving a bright, tangy kick that balances the rich beef without overpowering the dish. If you love straightforward slow-cooker meals, you’ll appreciate how this recipe turns a simple beef roast into a silky, saucy supper the whole family asks for again and again. For more inspiration and variations, check out the original slow-cooker version on our site at Crockpot Mississippi Beef and Noodles recipe. Try it tonight — leftovers are just as good, if not better!

What is Crockpot Mississippi Beef and Noodles?

What’s in a name — Mississippi, beef, and noodles? Is it a southern heirloom or a clever mashup? Think of it as comfort food with a wink: tender beef braised in a tangy, buttery sauce, then served over soft egg noodles. Why “Mississippi”? Maybe because it’s big, bold, and downright comforting — like the South in a slow cooker. Who came up with it first is part of the fun; was it Grandma or the neighbor who loved ranch seasoning? Either way, it’s proof that “the way to a man’s heart is through his stomach.” Curious yet? Give it a go and see how fast it becomes a favorite at your table.

Why You’ll Love This

Signature comfort: The slow-cooked beef becomes fall-apart tender and soaks up the buttery, savory sauce for a bowl that’s creamy, rich, and deeply satisfying.
Budget-friendly: Using one roast, a couple of seasoning packets, and noodles stretches into multiple meals — great value for families or meal prep.
Flavor boosters: Pepperoncini peppers and au jus mix add bright acidity and beefy depth, while optional toppings like fresh parsley or shredded cheese make every bite pop.
This recipe is a heartier twist on the classic beef-and-noodles dishes you may already love; for extra pointers on timing and noodles, peek at our crockpot beef tips in the post about crockpot beef tips and noodles. Ready to make comfort food the easy way? Let’s get cooking.

How to Make: Quick Overview

This recipe is simple to assemble: dump seasonings and peppers over a chuck roast, add broth, and let the slow cooker do the work. The beef becomes tender and shreddable, while the sauce reduces into a luscious coating for egg noodles. Prep takes about 10 minutes, cook time is 8 hours on low, and you’ll end up with silky texture and robust flavor that’s both kid-friendly and dinner-party worthy.

Ingredients

1 beef chuck roast (3 to 4 pounds), trimmed of excess fat
1 packet ranch dressing mix (1 ounce)
1 packet au jus mix (1 ounce)
4 to 6 pepperoncini peppers, whole (adjust to taste; seeds can be removed for less heat)
1 cup beef broth, low-sodium recommended
1 package egg noodles (12 to 16 ounces), cooked according to package instructions
Salt to taste, for seasoning at the end if needed
Pepper to taste, freshly ground for finishing

Directions

Place the beef chuck roast in the crockpot. Center it so it cooks evenly and soaks up the seasonings.
Sprinkle the ranch dressing mix and au jus mix over the roast. Pat the seasonings lightly so they adhere to the meat.
Add the pepperoncini peppers and pour the beef broth around the roast, avoiding washing the seasonings off the top. The peppers can be placed on top or around the roast.
Cook on low for 8 hours or until the beef is tender and easily shredded with two forks. High heat will cook faster but may dry the edges; low is recommended for the best texture.
Remove the beef, shred it with two forks, discarding any large chunks of fat, and return the shredded meat to the crockpot to mingle with the juices. Taste and adjust seasoning with salt and pepper.
Cook egg noodles according to package instructions in a pot of salted boiling water. Drain and keep warm.
Serve the shredded beef and sauce over a bed of egg noodles. Top with a few sliced pepperoncinis or chopped parsley if desired, and enjoy.

Crockpot Mississippi Beef and Noodles

What to Serve With

A crisp green salad with a lemon vinaigrette to cut the richness.
Roasted or steamed green beans or broccoli for a fresh, crunchy side.
Buttery dinner rolls or garlic bread to sop up extra sauce.
A simple coleslaw adds crunchy contrast and brightness.
For drinks, a chilled iced tea or a light beer pairs nicely with the tangy sauce.

Top Tips for Perfecting

Substitutions: If you prefer less sodium, use low-sodium beef broth and a reduced-sodium au jus mix. Turkey or chicken seasoning packets can be tried in a pinch, but the classic profile works best.
Timing: Low and slow is key — 8 hours on low yields the most tender beef. If you’re short on time, cook on high for 4 to 5 hours but check early to avoid overcooking.
Flavor enhancements: Stir in a tablespoon of butter or a splash of heavy cream after shredding for an extra silky sauce. Fresh herbs like parsley or chives brighten the dish.
Common mistakes: Don’t skip trimming large fat deposits, and avoid stirring constantly during cooking — the crockpot should be left mostly undisturbed. Overcooking noodles before mixing will make them mushy; cook them al dente.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 to 4 days. Keep noodles separate from beef if possible to prevent them from soaking up all the sauce.
Freezing: Freeze shredded beef and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Noodles freeze poorly; cook fresh after thawing.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of beef broth if the sauce is too thick. In the microwave, heat in 1-minute increments, stirring between intervals to ensure even warmth.

FAQs

Can I use a different cut of beef?
Yes. Chuck roast is ideal for slow cooking because of its marbling, but brisket or round roast can work. Brisket will be richer; round may be leaner and slightly drier.

Are pepperoncini peppers spicy?
No, pepperoncinis are mildly tangy rather than fiery. If you want heat, include a few seeds or add a pinch of red pepper flakes.

Can I make this in an Instant Pot?
Yes, use the pressure cook setting for about 60 to 75 minutes depending on roast size, then use quick release. Finish by shredding and simmering briefly on sauté to thicken the sauce.

How do I prevent the noodles from getting soggy?
Cook noodles al dente, drain well, and serve the beef over them right away. Storing noodles separate from the beef prevents them from soaking up all the sauce.

Can I double the recipe for a crowd?
You can, but use a larger slow cooker and ensure there’s enough liquid. Cook time may increase slightly; check for tenderness before shredding.

Conclusion

Crockpot Mississippi Beef and Noodles is a weeknight champion — easy to prepare, budget-friendly, and deeply satisfying. The slow-cooked beef absorbs tangy, buttery flavors and pairs perfectly with egg noodles for a dish the whole family will love. If you want another take or inspiration from other cooks, take a look at this hearty version from Buns In My Oven’s Crockpot Mississippi Beef and Noodles and this tried-and-true variation at Recipes That Crock! Crock Pot Mississippi Beef Noodles. Try it tonight, and don’t forget to share your favorite tweak — family dinners were made for sharing.