The Crockpot Mississippi Beef and Noodles recipe is a savory, comforting dish that’s perfect for a hearty family dinner. This dish brings together tender beef, flavorful broth, and egg noodles, all slow-cooked to perfection. The addition of pepperoncini and ranch seasoning gives it a unique tangy and slightly spicy kick that sets it apart from your usual beef and noodles. Best of all, it’s incredibly easy to make, with the slow cooker doing most of the work for you.
Ingredients:
- 3 pounds beef chuck roast: A well-marbled cut of beef that becomes incredibly tender and flavorful when slow-cooked.
- 1 tablespoon olive oil: Used for searing the beef, which helps lock in the flavor and juices.
- 1 packet ranch seasoning mix: Adds a herby, tangy flavor to the beef.
- 1 packet au jus gravy mix: This rich gravy mix deepens the savory flavor of the dish.
- 4 whole pepperoncini: These mild peppers add a subtle heat and tang that makes the dish stand out.
- 4 cups low sodium beef broth: The base for the cooking liquid, which will infuse the beef with rich, savory flavor.
- 1/4 cup juice from jar of pepperoncini: Enhances the tangy, zesty flavor imparted by the peppers.
- 16 ounces dried egg noodles: These classic noodles absorb the flavorful broth as they cook, making them a perfect companion to the tender beef.
- 1/4 cup butter: Adds richness and helps create a smooth, luscious sauce for the noodles.
- Fresh minced parsley for garnish: Optional, but it adds a nice fresh touch and a pop of color to the finished dish.
Instructions:
Step 1: Prepare the Beef
Start by patting the beef chuck roast dry with paper towels. This helps achieve a good sear, which enhances the flavor. Season the roast with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the beef roast to the skillet. Sear each side for about 2-3 minutes until a deep brown crust forms. This step is optional, but it adds a lot of flavor to the dish.
Once seared, transfer the roast to your crockpot.
Step 2: Add Seasoning and Liquid
Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the roast. These seasoning mixes will dissolve into the broth as the roast cooks, creating a flavorful sauce.
Place the whole pepperoncini peppers around the roast. These will slowly infuse their tangy and slightly spicy flavor into the meat as it cooks.
Pour the beef broth and the pepperoncini juice into the crockpot, making sure the liquid covers the bottom of the pot. The liquid will keep the beef moist as it cooks and provide the base for your sauce later.
Step 3: Slow Cook the Beef
Cover the crockpot with the lid and set it to cook on low for 8 hours. If you’re in a hurry, you can cook it on high for 4-5 hours, but slow cooking is recommended for the most tender, flavorful results.
As the beef cooks, it will become fork-tender, and the flavors of the seasoning, peppers, and broth will meld together beautifully.
Step 4: Shred the Beef
Once the cooking time is up, carefully remove the beef from the crockpot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. It should fall apart easily due to the long, slow cooking process.
Return the shredded beef to the crockpot and stir it into the juices. This ensures that every piece of beef is coated in the flavorful sauce.
Step 5: Cook the Noodles
About 20-30 minutes before you’re ready to serve, add the dried egg noodles to the crockpot. Stir the noodles into the beef and broth mixture, ensuring they’re mostly submerged.
Add the butter on top of the noodles, which will melt as the noodles cook, adding richness to the dish.
Cover the crockpot again and cook on high for about 20-30 minutes, or until the noodles are tender and have absorbed most of the liquid.
Step 6: Serve and Garnish
Once the noodles are cooked through, your Crockpot Mississippi Beef and Noodles are ready to serve. If you like, garnish with fresh minced parsley for a burst of color and a hint of freshness.
Spoon generous portions into bowls or onto plates, making sure to get a good mix of beef, noodles, and some of the remaining sauce.
Step 7: Enjoy
This dish is best enjoyed immediately while it’s hot and flavorful. It’s a perfect comfort food meal for cold evenings or when you need a hearty, satisfying dinner with minimal effort.
Tips and Variations
- Make it Spicier: If you prefer a bit more heat, add more pepperoncini or a dash of hot sauce to the crockpot.
- Vegetable Add-ins: For a complete meal, you can add vegetables like carrots, celery, or green beans to the crockpot about halfway through the cooking time.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a bit of extra broth if needed.
- Make-Ahead: This recipe can be prepared in advance. Follow the instructions up to shredding the beef, then store the beef and sauce in the refrigerator. When ready to serve, reheat in the crockpot and add the noodles as instructed.
The Crockpot Mississippi Beef and Noodles recipe is a true comfort food dish that’s sure to become a family favorite. With its tender, flavorful beef and perfectly cooked noodles, all infused with the tangy, savory goodness of pepperoncini and ranch seasoning, it’s a meal that satisfies on every level. Whether you’re cooking for a weeknight dinner or preparing a meal for a gathering, this dish is easy to make and guaranteed to impress. Enjoy the rich, hearty flavors with minimal effort, thanks to your trusty crockpot!
