Crockpot Mississippi Beef and Noodles
A delicious and easy one-pot meal featuring tender beef and comforting egg noodles, perfect for busy weeknights.
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.
Notes
Searing the beef roast adds 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. 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. Reheat by thawing if frozen, then microwave or warm on the stovetop until heated through.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 45gProtein: 34gFat: 20gSaturated Fat: 9gSodium: 950mgFiber: 2gSugar: 1g
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