Description
Mississippi Beef and Noodles is a comforting, slow-cooked dish made with tender shredded chuck roast, seasoned with ranch and au jus mixes, butter, and pepperoncini peppers. Combined with hearty egg noodles, it creates a rich, savory meal that’s both simple and satisfying.
Ingredients
- 3 to 4 lb beef chuck roast
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet au jus gravy mix (about 1 oz)
- 5 to 6 whole pepperoncini peppers
- 1/2 cup unsalted butter (1 stick)
- 1 cup beef broth
- 12 oz egg noodles
Instructions
- (Optional) Sear the chuck roast on all sides in a hot skillet with a bit of oil for extra flavor.
- Place the roast in the slow cooker.
- Sprinkle the ranch seasoning and au jus gravy mix over the beef.
- Add the pepperoncini peppers and place the butter on top.
- Pour the beef broth around the sides of the meat.
- Cover and cook on low for 8 hours or high for 4–5 hours, until beef is tender.
- Remove the beef, shred it with forks, and return it to the slow cooker.
- Cook egg noodles separately according to package instructions.
- Stir the noodles into the beef mixture before serving.
- Prep Time: 10 minutes
- Cook Time: 8 hours