Crockpot Mississippi Beef and Noodles
Warm up with this comforting Crockpot Mississippi Beef and Noodles—a hearty dish featuring tender chuck roast slow-cooked with savory ranch seasoning, au jus gravy, and tangy pepperoncini. Perfectly paired with egg noodles, it’s an effortless family favorite for any busy day.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 whole pepperoncini
- 4 cups low sodium beef broth
- ¼ cup juice from jar of pepperoncini
- 16 ounces dried egg noodles
- ¼ cup butter
- Fresh minced parsley for garnish
Instructions
- Heat a large skillet over high heat. Add olive oil and heat until shimmering. Sear the beef chuck roast on all sides until nicely browned.
- Transfer the seared roast to a 6-quart crockpot. Sprinkle with ranch seasoning and au jus gravy mix. Add pepperoncini, beef broth, and pepperoncini juice.
- Cover and cook on low for 8 hours or high for 5 hours, until the beef is fork-tender.
- Remove beef from crockpot and shred. Return shredded beef to the crockpot. Add dried egg noodles and pats of butter. Stir to combine.
- Cover and cook on high for 30 minutes, or until noodles are tender. Check at 20 minutes, as cooking times may vary.
- Stir noodles and beef together. Serve hot, garnished with fresh parsley.
Nutrition
- Calories: 590
- Sugar: 2g
- Sodium: 1450mg
- Fat: 26g
- Saturated Fat: 11g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 150mg