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Crockpot Mississippi Beef And Noodles is a no-fuss, melt-in-your-mouth slow cooker comfort food that turns weeknight dinners into soul-warming feasts.
I first stumbled on this Crockpot Mississippi Beef And Noodles idea when I wanted to reinvent the classic Mississippi pot roast—only with tender beef slices and egg noodles hugging every savory drop of pepperoncini‐butter sauce. It’s seasonal in that it feels downright cozy when the wind’s swirling outside, but honestly, I’ve served it on sunny spring evenings too. What makes it special is how simple ingredients—roast beef, ranch seasoning, pepperoncini, and wide egg noodles—come together into something so comforting you’ll feel like you’re wrapped in your favorite quilt. As a fifty‐something home cook, I adore this easy recipe because it bridges decades of family dinners with a hint of Southern flair.
Why You’ll Love This Crockpot Mississippi Beef And Noodles
- No oven needed—just dump and set your slow cooker.
- Hands-off cooking—perfect for busy parents or book‐club hosts.
- One‐pot meal—fewer dishes, more time to relax.
- Tender, fork-tender beef with tangy pepperoncini notes.
- Creamy noodles soak up every bit of that buttery ranch sauce.
- Customizable spice level—add extra peppers if you like heat.
- Ideal for meal prep—holds beautifully for leftovers.
- Budget-friendly ingredients that feel gourmet.
Ingredients for Crockpot Mississippi Beef And Noodles
• 2½–3 pounds beef chuck roast (trim excess fat; grass-fed if you prefer)
• 1 packet (1 ounce) ranch seasoning mix (store-brand works fine; look for low-sodium if desired)
• 1 packet (1 ounce) au jus gravy mix
• ½ cup unsalted butter (1 stick; salted butter works in a pinch)
• 8–10 pepperoncini peppers (jarred, plus 2 tablespoons juice for tang)
• 12 ounces wide egg noodles (fresh or dried—fresh cooks faster)
• 2 cups beef broth (low-sodium for control)
• 1 teaspoon Worcestershire sauce (optional, for deeper flavor)
• Fresh parsley, chopped (for garnish)
Tips: Choose a chuck roast with good marbling for tender meat. If you can’t find au jus mix, substitute 1 tablespoon cornstarch plus extra beef bouillon. For gluten-free, swap noodles with rice or quinoa.
Directions
- Layer the meat: Place your trimmed chuck roast in the bottom of a 6-quart slow cooker, spreading it out for even cooking.
- Season on top: Sprinkle the ranch and au jus packets over the roast, then tuck the butter sticks and pepperoncini peppers around and on top. Pour in the pepperoncini juice and Worcestershire sauce.
- Add broth: Gently pour the beef broth around (not over) the meat to keep seasonings in place. This helps form a rich sauce.
- Slow-cook: Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours) until the beef shreds easily with two forks. Resist the urge to peek too often—every lift of the lid adds 15–20 minutes.
- Shred the beef: Transfer the roast to a cutting board, shred with forks or slice into ¼-inch pieces, then return to the Crockpot, stirring gently to coat in sauce.
- Cook the noodles: Stir in egg noodles, pressing them down into the liquid. Cover and cook on HIGH for 15–20 minutes (stir halfway) until al dente. If the sauce is too thin, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir in, and cook 5 more minutes.
- Garnish and serve: Sprinkle chopped parsley right before serving. Ladle into bowls, enjoy with a side of green beans or a crisp garden salad.
Servings & Timing
Makes 6–8 hearty servings
Prep Time: 15 minutes (easy measure and dump)
Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
Noodle Finish: 15–20 minutes
Total Time: Approximately 8 hours (mostly hands-off!)
Variations
• Spicy Kick: Swap pepperoncini for jalapeños or add a dash of cayenne.
• Cheesy Twist: Stir in 1 cup shredded cheddar cheese at the end for extra creaminess.
• Chicken Swap: Use boneless thighs or breasts—adjust cooking time to 4–5 hours on LOW.
• Veggie Boost: Add carrots and baby potatoes at the start for a true one-pot dinner.
• Gluten-Free: Replace noodles with rice, cauliflower rice, or GF pasta.
• Keto Version: Skip noodles and stir in riced cauliflower; watch your carb count drop.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze cooled portions in freezer-safe bags for up to 3 months—flatten for quick thawing. To reheat, microwave individual servings on medium power, stirring halfway through, or gently simmer in a saucepan, adding a splash of broth if needed. Make-ahead tip: Prepare through Step 4, refrigerate overnight, then shred and finish with noodles the next day.
Notes
I learned that letting the roast rest under foil for 10 minutes before shredding keeps juices locked in. Fresh egg noodles soak up sauce faster than dried, so adjust timing to avoid overcooking. If your cooker runs hot, check beef at the lower end of the recommended time—every model’s a bit different. For depth, a tablespoon of Dijon mustard stirred in with the broth adds a subtle tang.
FAQs
Q: Can I use a different cut of beef?
A: Sure—brisket or even stew meat work, but cooking times may vary; aim for tender, shreddable meat.
Q: What if my sauce is bland?
A: Taste before adding noodles; boost ranch, au jus, or Worcestershire in small increments until it sings.
Q: Can I skip the butter?
A: Butter adds richness, but you can use olive oil and an extra teaspoon of beef fat or cooking spray to reduce dairy.
Q: Is this freezer-friendly?
A: Absolutely—freeze before adding noodles, then thaw and cook noodles fresh to avoid mushiness.
Q: How can I make it dairy-free?
A: Use dairy-free butter or omit it; the pepperoncini juice and broth still pack plenty of flavor.
Q: What sides pair best?
A: Steamed broccoli, roasted brussels sprouts, or a crisp Caesar salad balance the richness beautifully.
Q: My noodles turned to mush—help!
A: Cook for a shorter time or add them only when you’re ready to eat; timing’s key.
Q: Can I double this recipe?
A: Yes—use an 8-quart slow cooker, just keep proportions and cook longer if needed.
Conclusion
Crockpot Mississippi Beef And Noodles turns simple pantry staples into a luscious, cozy dinner that feels like a warm hug. Whether you’re feeding family or prepping ahead for busy evenings, this easy recipe checks all the boxes. Give it a whirl, leave a comment below to let me know how it turned out, and don’t forget to explore my Slow Cooker Mac & Cheese or Mississippi Pot Roast for more soul-satisfying comfort food. Enjoy!
Crockpot Mississippi Beef And Noodles
Ingredients
- 2½–3 pounds beef chuck roast trim excess fat; grass-fed if you prefer
- 1 packet (1 ounce) ranch seasoning mix store-brand works fine; look for low-sodium if desired
- 1 packet (1 ounce) au jus gravy mix
- ½ cup unsalted butter 1 stick; salted butter works in a pinch
- 8–10 pepperoncini peppers jarred, plus 2 tablespoons juice for tang
- 12 ounces wide egg noodles fresh or dried—fresh cooks faster
- 2 cups beef broth low-sodium for control
- 1 teaspoon Worcestershire sauce optional, for deeper flavor
- Fresh parsley, chopped for garnish
Instructions
- Place your trimmed chuck roast in the bottom of a 6-quart slow cooker, spreading it out for even cooking.
- Sprinkle the ranch and au jus packets over the roast, then tuck the butter sticks and pepperoncini peppers around and on top. Pour in the pepperoncini juice and Worcestershire sauce.
- Gently pour the beef broth around (not over) the meat to keep seasonings in place. This helps form a rich sauce.
- Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours) until the beef shreds easily with two forks. Resist the urge to peek too often—every lift of the lid adds 15–20 minutes.
- Transfer the roast to a cutting board, shred with forks or slice into ¼-inch pieces, then return to the Crockpot, stirring gently to coat in sauce.
- Stir in egg noodles, pressing them down into the liquid. Cover and cook on HIGH for 15–20 minutes (stir halfway) until al dente. If the sauce is too thin, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir in, and cook 5 more minutes.
- Sprinkle chopped parsley right before serving. Ladle into bowls, enjoy with a side of green beans or a crisp garden salad.
