Crockpot Mississippi Beef and Noodles

Crockpot Mississippi Beef and Noodles

from bunsinmyoven.com
525 min
8 servings

Mississippi roast is such an easy meal and everyone raves over the tender, flavorful beef. We added noodles right into the crockpot to make what is now one of our favorite comfort food meals.

Ingredients

  • 3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • 4 whole pepperoncini
  • 4 cups low sodium beef broth
  • ¼ cup juice from jar of pepperoncini
  • 16 ounces dried egg noodles
  • ¼ cup butter
  • Fresh minced parsley (for garnish)

Directions

  1. 1

    Heat a large skillet over high heat until hot. Add the oil and heat until shimmering. Add the roast to the skillet and sear on all sides until nicely browned.

  2. 2

    Transfer the roast to a 6 quart crockpot and sprinkle on the ranch seasoning and au jus. Top with the pepperoncini, beef broth, and pepper juice.

  3. 3

    Cover the crockpot and cook on low for 8 hours or high for 5 hours, until the beef shreds easily with a fork (see notes).

  4. 4

    Remove the beef from the crockpot to shred. Stir the beef back into the broth. Add the dried egg noodles to the crockpot and stir to combine. Top with pats of butter

  5. 5

    Cover the crockpot and cook on high for 30 minutes or until the noodles are tender. Check after 20 minutes as all crockpots cook differently.

  6. 6

    Stir the noodles and beef together and serve topped with fresh parsley.