Description
Crock Pot Mississippi Beef Noodles is a comforting, hearty slow cooker recipe combining tender, shredded beef with rich ranch and gravy seasonings, softened by pepperoncini for a tangy kick, and finished with tender egg noodles for a complete, satisfying meal perfect for easy weeknight dinners.
Ingredients
Scale
Main Ingredients
- 3 lbs beef roast
- 1 packet Ranch dressing mix (approximately 1 oz)
- 1 packet brown gravy mix (approximately 1 oz)
- 1/4 cup butter (half a stick)
- 6 pepperoncini peppers
- 4 cups beef broth
- 24 oz frozen egg noodles
Instructions
- Prepare the Beef: Place the beef roast in a 6-quart slow cooker. Evenly sprinkle the Ranch dressing mix and brown gravy mix over the roast. Top the seasoned beef with the 1/4 cup of butter.
- Add Pepperoncini and Broth: Arrange the pepperoncini peppers around the beef in the slow cooker, then carefully pour the beef broth around the roast to distribute the liquid evenly without washing off the seasonings.
- Slow Cook the Beef: Cover the slow cooker with the lid and cook on low heat for 8 to 10 hours, or until the beef is very tender and easily shreddable with forks.
- Shred the Beef: Remove the beef roast from the slow cooker and use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker and stir well to combine with the flavorful cooking juices.
- Cook the Egg Noodles: Add the frozen egg noodles into the slow cooker. Increase the heat setting to high and cook for 30 to 60 minutes, or until the noodles are fully tender, stirring occasionally to prevent sticking.
- Serve: Give the mixture a good stir to evenly distribute the beef and noodles. Serve the Mississippi Beef Noodles hot for a warm and hearty meal.
Notes
- Use a 6-quart slow cooker to ensure sufficient space for the roast and noodles.
- Pepperoncini peppers add a mild tangy and slightly spicy flavor; adjust quantity to taste.
- Gravy and ranch seasoning packets usually contain salt; adjust additional salt accordingly.
- Frozen egg noodles can be substituted with fresh or dried noodles, adjusting cooking time as needed.
- Leftovers keep well in the refrigerator for up to 3 days and reheat well.
- For a thicker sauce, reduce some broth before adding noodles or cook uncovered for a short time at the end.
