Why Make This Recipe
Crockpot Mississippi Beef and Noodles is a delicious and easy meal that requires minimal effort. It combines tender beef, rich flavors, and comforting noodles all in one pot. Perfect for busy weeknights, this recipe allows you to set it and forget it, providing a warm and satisfying dinner that’s packed with flavor. Plus, it’s a crowd-pleaser that the whole family will love!
How to Make Crockpot Mississippi Beef and Noodles
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 whole pepperoncini peppers
- 4 cups low sodium beef broth
- 1/4 cup juice from jar of pepperoncini peppers
- 16 ounces dried egg noodles
- 1/4 cup butter
- Fresh minced parsley, for garnish
Directions
- Heat a large skillet over high heat and add olive oil until shimmering. Sear the beef roast on all sides until browned.
- Transfer the seared roast to a crockpot, sprinkle with ranch seasoning and au jus gravy mix, add pepperoncini peppers, beef broth, and juice from the jar.
- Cover and cook on low for 8 hours or high for 5 hours until beef shreds easily.
- Remove beef, shred using two forks, and return to the crockpot.
- Add egg noodles, stir, and top with butter.
- Cover and cook on high for an additional 30 minutes, checking after 20 minutes for noodle tenderness.
- Serve topped with fresh parsley.
How to Serve Crockpot Mississippi Beef and Noodles
Crockpot Mississippi Beef and Noodles is best served hot. You can dish it up in bowls and sprinkle fresh minced parsley on top for a pop of color and flavor. This dish pairs well with a light side salad or some crusty bread to soak up the flavorful broth.
How to Store Crockpot Mississippi Beef and Noodles
To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw if frozen, then microwave or warm it on the stovetop until heated through.
Tips to Make Crockpot Mississippi Beef and Noodles
- Searing the beef roast adds a deep flavor, so don’t skip this step!
- Adjust the amount of pepperoncini peppers if you prefer it less spicy.
- For extra creamy noodles, consider adding a splash of heavy cream before serving.
Variation
You can switch out beef for pork or even chicken if you’re looking for a different twist. Additionally, feel free to add in vegetables like carrots or peas for added nutrition and color.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round roast. Just adjust the cooking time depending on the cut.
2. Is it possible to cook this recipe in the oven?
Yes! You can place everything in a Dutch oven and cook it at 325°F for about 3-4 hours.
3. Can I make this recipe gluten-free?
You can use gluten-free egg noodles and make sure the gravy mixes are gluten-free as well. Check the labels for any hidden gluten.
Crockpot Mississippi Beef and Noodles
Ingredients
Main Ingredients
- 3 pounds beef chuck roast For best results, use a well-marbled cut.
- 1 tablespoon olive oil For searing the beef.
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 whole pepperoncini peppers Adjust quantity to taste.
- 4 cups low sodium beef broth Use low sodium for a healthier option.
- 1/4 cup juice from jar of pepperoncini peppers
- 16 ounces dried egg noodles For a gluten-free version, use gluten-free egg noodles.
- 1/4 cup butter Adds richness to the dish.
- to taste fresh minced parsley For garnish.
Instructions
Preparation
- Heat a large skillet over high heat and add olive oil until shimmering.
- Sear the beef roast on all sides until browned.
- Transfer the seared roast to a crockpot.
- Sprinkle ranch seasoning and au jus gravy mix over the beef.
- Add pepperoncini peppers, beef broth, and juice from the jar.
Cooking
- Cover and cook on low for 8 hours or high for 5 hours until beef shreds easily.
- Remove beef, shred using two forks, and return to the crockpot.
- Add egg noodles, stir, and top with butter.
- Cover and cook on high for an additional 30 minutes, checking after 20 minutes for noodle tenderness.
Serving
- Serve topped with fresh parsley.