Mississippi Beef and Noodles

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If there’s one dish that defines comfort food in my kitchen, it’s Mississippi Beef and Noodles. I’ve made this recipe countless times, and every single time, it delivers melt-in-your-mouth beef with rich, savory flavors that cling perfectly to buttery egg noodles. The simplicity of ingredients and the bold payoff in taste make this a go-to for cozy evenings, family dinners, or when I just need a meal that feels like a warm hug.

What makes this dish stand out is how little effort it requires for such satisfying results. With just a few pantry staples and minimal prep, you end up with tender shredded beef smothered in a tangy, peppery gravy. It’s the kind of meal that makes your house smell incredible and keeps everyone coming back for seconds.

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Why You’ll Love This Mississippi Beef and Noodles

This dish brings together all the elements of home-cooked magic: tender chuck roast slow-cooked in rich ranch and au jus flavors, tangy pepperoncini for a bright kick, and a hearty finish of egg noodles that soak up all the savory juices. Whether you’re feeding a crowd or meal prepping for the week, this recipe checks all the boxes—easy, flavorful, and soul-satisfying.

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What Cut of Beef Should I Use for Mississippi Beef and Noodles?

For the best results, I always use a boneless beef chuck roast. It’s well-marbled, which means it becomes incredibly tender after slow cooking and shreds beautifully into the sauce. Chuck roast holds up during long cooking times without drying out, making it the perfect foundation for this rich and hearty dish.

You could also use beef stew meat or even a round roast if chuck isn’t available. However, chuck roast provides that unbeatable melt-in-your-mouth texture that really makes this dish shine.

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Options for Substitutions

One of the great things about Mississippi Beef and Noodles is how forgiving it is if you need to swap out ingredients:

• Beef Substitute: Pork shoulder or chicken thighs can be used if you want to try a different protein.
• Ranch Seasoning: Use a homemade mix with dried dill, garlic powder, onion powder, and parsley if you’re avoiding store-bought packets.
• Au Jus Mix: A brown gravy mix can work in a pinch, though the flavor will be slightly different.
• Pepperoncini Peppers: Not a fan of heat? You can use banana peppers for a milder tang.
• Noodles: Egg noodles are classic, but pappardelle or even mashed potatoes make fantastic alternatives.

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Ingredients for This Mississippi Beef and Noodles

Each ingredient in this dish plays a specific role in building layers of flavor and comfort. Here’s what I use and why it’s important:

• Beef Chuck Roast
  This is the heart of the recipe. Its rich marbling ensures the meat becomes fork-tender after slow cooking, perfect for shredding into the gravy.
• Ranch Seasoning Mix
  Adds herby, creamy, and slightly tangy notes. It balances the savory depth of the meat and enhances the overall seasoning without overpowering it.
• Au Jus Gravy Mix
  This brings bold, beefy flavor and helps create a silky, flavorful sauce that coats every bite of beef and noodles.
• Pepperoncini Peppers
  A signature Mississippi touch—these tangy, mildly spicy peppers brighten the dish and cut through the richness with just the right kick.
• Unsalted Butter
  A few pats on top help create a richer, more velvety texture in the sauce as the roast cooks low and slow.
• Beef Broth
  Used to keep everything moist and juicy, and to boost the overall savory flavor as it mingles with the seasoning packets and butter.
• Egg Noodles
  Wide egg noodles are ideal for soaking up every bit of the luscious beef gravy. They provide that soft, chewy bite that completes the dish.

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Step 1: Sear the Chuck Roast (Optional but Recommended)

If you have a few extra minutes, I like to sear the chuck roast in a hot skillet with a bit of oil. This adds a deeper layer of flavor through caramelization. Simply brown the meat on all sides—don’t worry about cooking it through. Just a quick sear, then set aside.

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Step 2: Add Ingredients to the Slow Cooker

Place the seared (or raw, if you’re skipping the sear) chuck roast into your slow cooker. Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the top of the meat. Add the pepperoncini peppers (whole or sliced, depending on your preference), then place the butter on top.

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Step 3: Pour in the Beef Broth

Pour the beef broth around the sides of the meat—avoid washing off the seasoning on top. This broth will slowly mingle with the seasonings and peppers, creating that delicious gravy as the beef cooks down.

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Step 4: Slow Cook Until Tender

Set your slow cooker on low for 8 hours or high for 4–5 hours. You’ll know it’s ready when the beef pulls apart easily with two forks. The aroma alone will tell you it’s close!

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Step 5: Shred the Beef

Once fully cooked, remove the beef, shred it with forks, and then return it to the pot to soak up all the flavors. Stir everything gently to combine with the luscious gravy.

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Step 6: Cook and Add the Noodles

Cook your egg noodles separately according to package instructions. Once they’re drained, stir them directly into the beef and gravy. You can also spoon the beef mixture over the noodles if you prefer to keep them separate.

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How Long to Cook Mississippi Beef and Noodles

The beauty of this dish lies in the slow cooking. Here’s the timing I stick to:

• Low setting: 8 hours
• High setting: 4 to 5 hours

The goal is for the beef to become so tender it practically falls apart on its own. I recommend low and slow for the most succulent results, especially if you’re using a chuck roast. It gives the flavors time to fully develop and the meat plenty of time to break down into that perfect, shreddable texture.

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Tips for Perfect Mississippi Beef and Noodles

• Don’t skip the butter. It’s not just for richness—it helps blend the seasoning into a smoother gravy.
• Use whole pepperoncinis if you want just the flavor, or slice them if you like more heat and tang throughout.
• Sear the beef if you can. It adds extra flavor that makes a noticeable difference.
• Add noodles just before serving. This keeps them from getting mushy and ensures they absorb the flavors without breaking apart.
• Use wide egg noodles or even pappardelle for maximum sauce coverage.
• Taste and adjust seasoning at the end. Sometimes a pinch of extra salt or black pepper helps balance everything after cooking.

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Watch Out for These Mistakes While Cooking

Even with a recipe this forgiving, a few missteps can affect the final dish. Here’s what to keep in mind:

• Using too lean a cut of beef: Avoid cuts like sirloin or eye of round—they don’t have enough fat to break down tenderly during slow cooking. Stick with chuck roast.
• Skipping the butter or using margarine: Real butter contributes richness and helps the sauce emulsify. Margarine just doesn’t cut it here.
• Overloading on pepperoncinis: While they add a great tang, too many can overpower the dish. Start with 5–6 and adjust to taste.
• Cooking noodles in the slow cooker: Always cook them separately. Adding dry noodles to the pot will result in a gummy texture and cloudy sauce.
• Not shredding the beef finely enough: Large chunks don’t absorb the sauce as well. Shred it thoroughly so every piece gets coated.
• Forgetting to taste at the end: After adding the noodles and stirring it all together, give it a taste and add salt or pepper if needed.

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What to Serve With Mississippi Beef and Noodles?

Green Beans with Garlic Butter

The crisp texture and fresh flavor balance the richness of the beef dish perfectly.

Simple Steamed Broccoli

A clean and nutritious side that soaks up the extra gravy nicely.

Crusty Bread or Garlic Knots

Great for mopping up that flavorful sauce. Trust me, you’ll want every last drop.

Cheesy Roasted Cauliflower

The nuttiness of roasted cauliflower with a touch of cheese adds another comfort layer to your meal.

Mashed Potatoes

If you skip the noodles, this dish is amazing over a pile of buttery mashed potatoes.

Garden Salad with Balsamic Vinaigrette

Adds a light, crisp bite to balance the warm, savory profile of the main course.

A Glass of Red Wine

A robust red like a cabernet pairs beautifully with the beefy richness of this dish.

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Storage Instructions

One of the best things about Mississippi Beef and Noodles is how well it keeps. The flavors deepen over time, making leftovers even more delicious.

• Refrigerator:
  Store the cooled beef and noodles in an airtight container for up to 4 days. If the noodles are already mixed in, expect them to soften slightly over time.
• Freezer:
  You can freeze the shredded beef and gravy (without noodles) for up to 3 months. Place in a freezer-safe container or zip-top bag. When ready to serve, thaw overnight in the fridge and reheat gently on the stove. Add freshly cooked noodles when serving.
• Reheating:
  Warm on the stovetop over medium heat or in the microwave. Add a splash of beef broth or water if it looks a little thick or dry after storing.

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Estimated Nutrition

Here’s a general nutrition estimate per serving, based on 6 servings and assuming egg noodles are included:

• Calories: ~540
• Protein: ~38g
• Carbohydrates: ~28g
• Fat: ~31g
• Saturated Fat: ~13g
• Cholesterol: ~120mg
• Sodium: ~1100mg
• Fiber: ~2g
• Sugar: ~2g

These numbers can vary depending on the exact ingredients and quantities you use—especially with seasoning mixes and types of noodles.

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Frequently Asked Questions

Can I make Mississippi Beef and Noodles in an Instant Pot?

Yes! Use the sauté function to sear the beef (optional), then add all ingredients except noodles. Cook on high pressure for 60 minutes with a natural release. Shred the beef and mix with cooked noodles afterward.

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Do I have to use pepperoncini peppers?

Not necessarily. They add tang and a little heat, but you can reduce the quantity or swap with banana peppers for a milder flavor.

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Can I make this dish gluten-free?

Absolutely. Use gluten-free egg noodles and check that your ranch and au jus mixes are certified gluten-free.

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Is it okay to skip the ranch or au jus packet?

You can, but the flavor will change. Try making homemade ranch and au jus blends with herbs and spices if you’re avoiding packets.

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What if I don’t have a slow cooker?

Use a Dutch oven or heavy pot and cook it low and slow in the oven at 300°F (150°C) for about 3–4 hours, covered.

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Can I prep this the night before?

Yes! Add all the ingredients to the slow cooker insert the night before, cover, and refrigerate. Just pop it into the cooker in the morning and start cooking.

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Are the noodles optional?

They are! You can also serve the beef and gravy over rice, mashed potatoes, or even inside sandwich rolls.

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Can I double this recipe?

Definitely. Make sure your slow cooker is large enough, and expect a slightly longer cook time if the meat is crowded.

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Conclusion

Mississippi Beef and Noodles is the definition of feel-good food. It’s hearty, rich, and full of flavor, with minimal prep and maximum satisfaction. Whether you’re making it for a family dinner, prepping meals for the week, or just need a cozy dish to wind down with, this recipe delivers every single time. It’s comforting, customizable, and bound to become a staple in your kitchen, just like it has in mine.

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