Crock Pot Mississippi Beef Noodles

Ingredients:

3 lbs beef roast
1 packet Ranch Dressing Mix
1 packet Brown Gravy Mix
1/4 cup butter
6 pepperoncini peppers
4 cups beef broth
24 oz bag Reames Frozen Egg Noodles

Instructions:

Place the beef roast in a 6-quart slow cooker.
Sprinkle the Ranch Dressing Mix and Brown Gravy Mix over the roast.
Place the butter on top of the roast, then arrange the pepperoncini peppers around it.
Pour the beef broth around the edges of the roast.
Cover and cook on low for 8-10 hours, or until the roast is fork-tender.
Once cooked, use two forks to shred the roast into the juices, mixing well to combine.
Add the frozen egg noodles to the slow cooker, stirring to ensure they are submerged in the liquid.
Cover and cook on high for 30 minutes to 1 hour, or until the noodles are tender.
Serve warm and enjoy this comforting dish!
Servings: 6-8