Ohhh that’s a good one 😌 Crockpot Mississippi Beef & Noodles is rich, savory, and basically comfort food on autopilot. Here’s a super easy, no-stress recipe.
Crockpot Mississippi Beef and Noodles
(serves 6–8)
Ingredients
- 3–4 lb beef chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup butter (1 stick)
- 6–8 pepperoncini peppers
- ½ cup pepperoncini juice (from the jar)
- 1 cup beef broth
- 12 oz egg noodles
- Salt & pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Add to crockpot
- Place beef roast in the slow cooker.
- Sprinkle ranch mix and au jus mix evenly over the top.
- Add butter on top of the roast.
- Scatter pepperoncini peppers around and pour in pepperoncini juice and beef broth.
- Cook
- Cover and cook:
- Low: 8 hours
- High: 4–5 hours
- Beef should be fall-apart tender.
- Cover and cook:
- Shred beef
- Shred beef directly in the crockpot using two forks.
- Stir to combine with the juices.
- Cook noodles
- Cook egg noodles separately according to package directions.
- Drain and add noodles to the crockpot.
- Combine & serve
- Stir noodles into the beef and sauce.
- Taste and adjust seasoning if needed.
- Garnish with parsley if desired.
Tips & Variations
- 🧀 Add cream cheese (4 oz) for a creamy version
- 🍄 Add mushrooms or onions for extra depth
- 🌶️ Want more heat? Add extra pepperoncinis or a splash of juice
- 🍝 Use wide egg noodles for best texture
If you want, I can also share:
- 🥔 Mississippi beef over mashed potatoes
- 🧀 Creamy Mississippi beef & noodles
- 🥖 Mississippi beef sliders
Just say the word 👍
