Crock Pot Mississippi Beef Noodles

Shredded beef slow-cooked with ranch, au jus, butter, and pepperoncini, then tossed with egg noodles for the ultimate comfort food meal.

Ingredients

• 2.5 to 3 lbs chuck roast (boneless)

• 1 packet ranch dressing mix

• 1 packet au jus gravy mix

• ½ cup (1 stick) unsalted butter

• 6–8 pepperoncini peppers (plus a splash of juice, optional)

• 12 oz egg noodles (cooked according to package directions)

• 3 cups beef broth or water (optional, for more gravy or tenderness)

• Salt and pepper, to taste

Instructions

1. Prepare the Roast

• Season the chuck roast lightly with salt and pepper (optional).

• Place it in the crock pot.

2. Add Flavorings

• Sprinkle the ranch dressing mix and au jus mix evenly over the roast.

• Top with butter and pepperoncini peppers.

• Optional: Add a splash (1–2 tablespoons) of pepperoncini juice for more tang.

• For extra moisture or more gravy, pour 1 to 2 cups of beef broth around the roast (not over the top).

3. Slow Cook

• Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the meat is fall-apart tender.

4. Shred the Beef

• Remove any large pieces of fat.

• Shred the beef directly in the slow cooker and stir to mix with the juices.

5. Add the Noodles

• Cook egg noodles separately according to package directions. Drain.

• Stir noodles into the shredded beef mixture.

• Add a bit of beef broth if needed to loosen the sauce and coat the noodles well.

6. Serve

• Serve hot, topped with extra pepperoncinis or a sprinkle of parsley if desired.

Tips & Variations

• Creamy option: Stir in a few spoonfuls of sour cream or cream cheese at the end.

• More gravy: Use extra broth and thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) before adding noodles.

• Make it ahead: Great for meal prep — refrigerates and reheats well.