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Easy Crockpot Mississippi Beef and Noodles Recipe
This Crockpot Mississippi Beef and Noodles is a rich, savory, and slightly tangy dish made with slow-cooked chuck roast, butter, ranch seasoning, au jus mix, and pepperoncini peppers. It's tossed with hearty egg noodles for the ultimate comfort meal!
Ingredients
- 3 lbs beef chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 stick ½ cup unsalted butter
- 6-8 pepperoncini peppers plus ¼ cup juice
- 3 cups beef broth
- 12 oz egg noodles
- 1 tablespoon cornstarch optional, for thickening
- Fresh parsley for garnish
Instructions
- Prep the Beef:
- Place the chuck roast into the slow cooker.
- Sprinkle ranch seasoning and au jus mix evenly over the beef.
- Add butter (cut into slices) and place pepperoncini peppers on top.
- Pour in ¼ cup pepperoncini juice and beef broth.
- Slow Cook the Beef:
- Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is tender and shreds easily.
- Shred the beef with two forks and mix into the juices.
- Cook the Noodles And Finish the Dish:
- Cook egg noodles according to package directions. Drain.
- If the sauce is thin, mix 1 tablespoon cornstarch with 2 tablespoons water, then stir into the crockpot and let thicken for 5-10 minutes.
- Add the cooked egg noodles to the crockpot, stirring to combine.
- Serve And Enjoy:
- Garnish with fresh parsley and serve hot!
Notes
- Want it creamier? Stir in ½ cup sour cream before serving.
- Prefer a spicier kick? Add extra pepperoncini peppers or red pepper flakes.
- Gluten-free option? Use gluten-free noodles and swap cornstarch for thickening.
Nutrition
Calories: 550kcalCarbohydrates: 40gProtein: 40gFat: 22g