Crockpot Mississippi Beef And Noodles
Sink your spoon into Crockpot Mississippi Beef And Noodles, a fuss-free, set-and-forget Slow Cooker comfort food with tender beef, tangy pepperoncini, and egg noodles bathed in creamy goodness.
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.
Notes
While not low-calorie, simple swaps can make it lighter without losing flavor. Leftovers can be stored in the refrigerator for up to 3 days.
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