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