Crock Pot Mississippi Beef Noodles is a hearty, comforting dish packed with tender, flavorful beef and rich, savory noodles. This slow-cooked recipe is incredibly easy to prepare and perfect for busy days when you need a satisfying meal ready with minimal effort. The combination of slow-cooked chuck roast, ranch seasoning, and pepperoncini peppers results in a dish full of deep flavors, paired perfectly with buttery egg noodles.
This recipe walks you through each step of preparing Mississippi Beef Noodles, including variations, essential cooking notes, and serving suggestions to make this dish a family favorite.
Ingredients
- 3 lbs chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 5-6 whole pepperoncini peppers
- 1/2 cup pepperoncini juice
- 4 cups beef broth
- 12 oz egg noodles
- Salt and black pepper, to taste
Preparation
Step 1: Preparing the Roast
Season the chuck roast with salt and black pepper. Place it in the crock pot.
Step 2: Adding Seasoning and Butter
Sprinkle the ranch seasoning mix and au jus gravy mix over the beef. Add the butter, whole pepperoncini peppers, and pepperoncini juice on top.
Step 3: Slow Cooking the Beef
Pour in 2 cups of beef broth, cover the crock pot, and cook on low for 8 hours or high for 4-5 hours until the beef is tender and easily shreddable.
Step 4: Shredding the Beef
Once cooked, remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the pot.
Step 5: Cooking the Noodles
Add the remaining 2 cups of beef broth and the egg noodles to the crock pot. Stir to combine. Cover and cook on low for 20-30 minutes, stirring occasionally, until the noodles are tender and have absorbed the flavors.
Variations
- Spicy Kick: Add more pepperoncini juice or a few red pepper flakes for an extra spicy version.
- Creamy Version: Stir in 1/2 cup of heavy cream at the end for a richer, creamier dish.
- Vegetable Addition: Add mushrooms, onions, or bell peppers for extra texture and nutrients.
- Gluten-Free Option: Use gluten-free noodles and check seasoning packets for gluten content.
Cooking Notes
- Meat Choice: Chuck roast works best, but brisket or round roast can also be used.
- Slow Cooking Time: Cooking on low for a longer time ensures the most tender beef.
- Noodle Absorption: The egg noodles will absorb liquid as they cook, so adjust broth as needed.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
Serving Suggestions
- With Mashed Potatoes: Serve over creamy mashed potatoes for an extra hearty meal.
- With a Side Salad: A fresh green salad balances the richness of the dish.
- With Garlic Bread: Pair with warm, buttery garlic bread for a complete meal.
- As a Sandwich Filling: Serve on a toasted hoagie roll with melted provolone cheese for a twist.
Tips
- For a Thicker Sauce: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crock pot in the last 10 minutes.
- For Extra Flavor: Sear the chuck roast in a skillet before placing it in the crock pot.
- To Reheat: Add a splash of beef broth when reheating to keep the noodles from drying out.
Prep Time: 10 minutes
Cooking Time: 8 hours 30 minutes
Total Time: 8 hours 40 minutes
Nutritional Information (per serving)
- Calories: 450
- Protein: 35g
- Carbohydrates: 38g
- Fat: 18g
- Sugar: 2g
- Sodium: 980mg
FAQs
Can I use a different cut of beef?
Yes! Brisket or a round roast will work well, though chuck roast provides the most tender result.
Do I have to use pepperoncini peppers?
The peppers add a tangy, slightly spicy flavor, but you can omit them or substitute banana peppers.
Can I make this dish ahead of time?
Yes! Cook the beef ahead of time, store it in the fridge, and add the noodles before serving.
How do I make this dish less salty?
Use low-sodium beef broth and unsalted butter to control the salt content.
Can I cook the noodles separately?
Yes, cook them separately and mix them in just before serving to avoid overcooked noodles.
Conclusion
Crock Pot Mississippi Beef Noodles is a rich, comforting meal perfect for family dinners or meal prepping. With its tender beef, savory broth, and flavorful noodles, this dish will quickly become a favorite in your household. Whether served over mashed potatoes, with garlic bread, or as a sandwich, it’s an easy, slow-cooked meal that delivers big flavors with minimal effort. Try different variations to suit your preferences and enjoy a warm, satisfying bowl of beef noodles!
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Crock Pot Mississippi Beef Noodles
- Total Time: 8 hours 40 min
Ingredients
Ingredients
- 3 lbs chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 5–6 whole pepperoncini peppers
- 1/2 cup pepperoncini juice
- 4 cups beef broth
- 12 oz egg noodles
- Salt and black pepper, to taste
Instructions
Preparation
Step 1: Preparing the Roast
Season the chuck roast with salt and black pepper. Place it in the crock pot.
Step 2: Adding Seasoning and Butter
Sprinkle the ranch seasoning mix and au jus gravy mix over the beef. Add the butter, whole pepperoncini peppers, and pepperoncini juice on top.
Step 3: Slow Cooking the Beef
Pour in 2 cups of beef broth, cover the crock pot, and cook on low for 8 hours or high for 4-5 hours until the beef is tender and easily shreddable.
Step 4: Shredding the Beef
Once cooked, remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the pot.
Step 5: Cooking the Noodles
Add the remaining 2 cups of beef broth and the egg noodles to the crock pot. Stir to combine. Cover and cook on low for 20-30 minutes, stirring occasionally, until the noodles are tender and have absorbed the flavors.
Notes
- Meat Choice: Chuck roast works best, but brisket or round roast can also be used.
- Slow Cooking Time: Cooking on low for a longer time ensures the most tender beef.
- Noodle Absorption: The egg noodles will absorb liquid as they cook, so adjust broth as needed.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 10 min
- Cook Time: 8 hours 30 min
Nutrition
- Calories: 450
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 18 g
- Carbohydrates: 38 g
- Protein: 35g