Crockpot Mississippi Beef and Noodles
Creamy, juicy, and comfort-in-a-bowl — Crockpot Mississippi Beef and Noodles is a satisfying slow-cooker meal that the whole family will love.
Servings: 6 servings
Equipment
- Crockpot
- Pot
Ingredients
Beef and Noodles
- 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
Instructions
- 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.
Notes
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.