Crockpot Mississippi Beef And Noodles
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.
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.
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.
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