Description
Tender chuck roast cooked to perfection in a savory au jus sauce with a hint of tangy pepperoncini, served over buttery egg noodles. This Crock Pot Mississippi Beef Noodles recipe is a comforting and flavorful dish that’s easy to make in a slow cooker.
Ingredients
Scale
Main Ingredients:
- 2 to 2.5 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 4 to 6 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1/2 cup unsalted butter
Additional:
- 12 ounces egg noodles
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Meat: Place the chuck roast in the slow cooker.
- Season: Sprinkle ranch dressing mix and au jus gravy mix over the meat.
- Add Flavor: Place pepperoncini peppers and juice on top. Add butter.
- Cook: Cover and cook on low for 8 hours until tender.
- Shred: Shred beef, then mix with cooking juices in the pot.
- Prepare Noodles: Cook egg noodles separately, then add to beef mixture.
- Season and Serve: Season with salt and pepper, garnish with parsley, and serve.
Notes
- For added spice, use more pepperoncinis or hot sauce.
- Can swap egg noodles for another pasta or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 510
- Sugar: 2g
- Sodium: 960mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
