Some nights I come home from work, fling open the door, and feel like I’ve been hit by a cold front—whether it’s rain, wind, or just that unmistakable fall-in-the-air kind of chill. The kids are hungry, my to-do list is a mile long, and the last thing I want to do is fiddle around chopping and stirring at the stove. That’s when my trusty Crockpot Mississippi Beef and Noodles steps in, swoops in, and basically saves the day (and my sanity!).
It all started one blustery Sunday a few years back when I realized I’d forgotten to thaw the roast. Cue mild panic—but also creativity. I threw everything into the slow cooker: cubed beef, a packet of ranch mix, au jus gravy powder, some pepperoncini—not exactly my grandma’s secret, but it turned into this creamy, tangy, noodle-swirled dinner that everyone at the table devoured. Ever since, it’s been my go-to for when I’m craving something cozy and craveable (yes, really!).
Why You’ll Love This
- Set-and-forget Slow Cooker magic—walk away and do happy dances elsewhere.
- One-pot wonder—beef, silky sauce, and egg noodles all mingle together.
- Pantry-friendly ingredients—ranch mix, au jus, pepperoncini. No weird specialty items.
- A little tang from pepperoncini—mild kick, big flavor (even picky eaters give it two thumbs up).
- Perfect for busy weeknights, lazy Sundays, or potlucks where you need to feed a crowd.
- Customizable—you can lighten it up or turn up the richness (we’ll talk more below!).
- Leftovers reheat like a dream—your future self will thank you.
Ingredient Notes (and Casual Tips)
- Beef chuck roast: 2 pounds, trimmed and cut into 2-inch cubes. Grass-fed if you can swing it, but any chuck roast works wonders. Trimming excess fat helps reduce the grease.
- Ranch seasoning mix: 1 ounce (about one packet). I love those Greek-yogurt–powered brands for extra tang. If you’re watching sodium, pick a reduced-salt version.
- Au jus gravy mix: 0.9 ounce packet. Again, low-sodium if you like. This is the secret sauce that elevates the whole thing.
- Butter: 4 tablespoons, cut into pats. Salted is easiest, but unsalted plus a pinch of sea salt works just fine.
- Pepperoncini peppers: 6–8 sliced, plus 2 tablespoons of that jarred juice for brightness. Don’t toss that juice—trust me, it’s where the zing hangs out!
- Beef broth: 1 cup. Homemade is the dream, but a good-quality low-sodium boxed broth is totally fine.
- Wide egg noodles: 12 ounces. Swap for whole-wheat or gluten-free noodles if you need to. Or go cheeky with zucchini ribbons for a lighter spin.
- Garnish: Fresh parsley or green onions—totally optional, but they add such a fresh pop of color.
Pro tip: Pat your beef cubes dry before seasoning to help them brown faster (if you’re searing). And if you’re in a real hurry, skip the browning step—your slow cooker will still make tender, flavorful meat.
Step-by-Step Directions
- Brown the beef (optional but oh-so-good). Heat a drizzle of oil in a skillet over medium-high. Sear roast cubes for about 2 minutes per side, until they get that gorgeous golden crust. Then transfer everything into your slow cooker. (If you skip this, no judgment—just go to step 2.)
- Layer in the flavor. Sprinkle the ranch seasoning and au jus gravy mix evenly over the beef. Dot with butter pats, then scatter sliced pepperoncini on top and pour in those 2 tablespoons of pepperoncini juice. Butter meets tangy pepper—comfort food perfection right there.
- Add the broth and cook. Pour the beef broth around the edges so you don’t wash off your seasonings. Cover and set your slow cooker to LOW for 8 hours (or HIGH for 4–5). You’ll know it’s ready when the beef falls apart at a gentle poke and your kitchen smells like heaven.
- Shred the beef. Grab two forks (or tongs), dive in, and pull the roast apart right in the pot—minimal dishes, maximum cozy vibes. Stir everything so those buttery ranch juices get all up in the shredded beef.
- Nibble on noodles. Add the egg noodles straight into the slow cooker, pushing them gently into the saucy mix. If it looks a tad dry, sneak in a splash more broth. Cover again and crank to HIGH for 20–30 minutes, or until your noodles hit that perfect al dente note. Give ’em a taste—if they need a few more minutes, no biggie.
- Finish with a flourish. Once the noodles are tender and the sauce is silky, sprinkle on parsley or green onions. Taste for salt and pepper, adjust if you like, and serve it up steaming hot right from the pot. Watch everyone dive in—messy fingers and all.
Variations and Flavor Twists
- Mississippi Chicken Noodles: Swap beef for boneless chicken thighs. Cook on LOW for 6 hours or until chicken shreds easily.
- Spicy Heat Wave: Add 1–2 chopped jalapeños or a few dashes of hot sauce in step 2 for extra kick.
- Cream Cheese Dream: Stir in 4 ounces of cream cheese with the noodles for ultra-lush creaminess (yup, it’s a game-changer).
- Veggie-packed: Toss in sliced carrots, celery, mushrooms, or even some frozen peas in step 2 for a boost of color and nutrition.
- Cheesy Finish: In the last 10 minutes, sprinkle shredded cheddar or pepper jack on top, cover until melty, and serve.
- Dairy-free Delight: Swap the butter for coconut oil and use coconut milk instead of cream cheese or extra butter.
Storage & Reheating Tips
Fridge: Store leftovers in an airtight container for up to 3 days. Noodles will soak up sauce over time—totally normal.
Freezer: Portion into freezer bags or containers, squeeze out extra air, and freeze for up to 3 months. Label ’em so you don’t lose track!
Reheat: Thaw overnight (if frozen) and reheat on the stovetop over medium-low with a splash of broth or water. Stir every minute or two. If you’re in a hurry, pop into the microwave in 1-minute bursts, stirring in between, and don’t forget that extra splash to keep it saucy.
Make-ahead tip: Assemble everything (except noodles) in the crockpot insert, cover, and refrigerate up to 24 hours before cooking. On cooking day, stir, add noodles halfway through, and carry on as usual.
A Cozy Send-Off
And there you have it, my dears—a foolproof, craveable Crockpot Mississippi Beef and Noodles recipe that feels like a big warm hug. Whether you’re feeding a crowd, planning a low-key date night at home, or just craving that silky, tangy comfort food, this dish has your back. If you give it a whirl, drop me a comment below and let me know your favorite twists or any questions you have. I love hearing from you and feel like we’re trading kitchen stories over a cup of coffee (or a glass of wine—no judgment here!). Happy cooking, and may your home always smell like the most comforting dinner ever.
Crockpot Mississippi Beef And Noodles
Ingredients
- 2 pounds beef chuck roast trimmed and cut into 2-inch cubes
- 1 ounce ranch seasoning mix
- 0.9 ounce au jus gravy mix
- 4 tablespoons salted butter cut into pats
- 6-8 pepperoncini peppers pepperoncini peppers sliced, plus 2 tablespoons jarred juice
- 1 cup beef broth
- 12 ounces wide egg noodles
- optional Freshly chopped parsley or green onions for garnish
Instructions
- Heat a skillet, add a drizzle of oil, and sear roast cubes until golden on all sides. Transfer to the crockpot.
- Sprinkle ranch seasoning and au jus gravy mix over the beef. Dot with butter pats, add sliced pepperoncini and juice.
- Pour beef broth around the edges, cover, and cook on LOW for 8 hours or HIGH for 4-5 hours.
- Use two forks to shred the beef in the pot.
- Add egg noodles to the crockpot, cover, and cook until al dente.
- Sprinkle parsley or green onions, taste for seasoning, and serve hot.
