If you’re craving a cozy, hearty meal that feels like a big warm hug, you simply have to try this Crock Pot Mississippi Beef Noodles Recipe. It takes the beloved flavors of tender, melt-in-your-mouth Mississippi beef and pairs them perfectly with silky egg noodles, all slow-cooked together to create a dish that’s bursting with flavor and so simple to make. Whether you’re feeding a crowd or just want a comforting dinner to come home to, this recipe delivers a rich, savory experience with minimal fuss. Get ready for a delicious dinner that’s packed with bold tastes and that wonderful slow-cooker magic.
Ingredients You’ll Need
This recipe is a fantastic example of how a handful of simple, classic ingredients can come together to create something truly spectacular. Each item plays a key role, from the tender beef roast that forms the base, to the zesty pepperoncini that add just the right zing.
- 3 lbs beef roast: The star of the dish, it becomes incredibly tender and flavorful when slow-cooked.
- 1 packet Ranch dressing mix: Adds a savory, herby depth that’s uniquely delicious.
- 1 packet brown gravy mix: Gives the beef a rich, comforting gravy that wraps everything in warmth.
- 1/4 cup butter (half a stick): Adds creaminess and helps the flavors meld beautifully.
- 6 pepperoncini: Brings a subtle tang and slight heat to brighten the dish.
- 4 cups beef broth: Keeps everything moist and infuses extra meaty goodness.
- 24 oz frozen egg noodles: Soft and silky, perfect for soaking up all the delicious juices.
How to Make Crock Pot Mississippi Beef Noodles Recipe
Step 1: Prepare the Roast
Start by placing your 3-pound beef roast right into the bottom of a 6-quart slow cooker. This is the heart of your dish, so choose a cut that’s good for slow cooking, like chuck roast, to get that perfect tender finish.
Step 2: Season the Beef
Sprinkle the Ranch dressing mix and the brown gravy mix evenly over the top of the beef. Then, place the 1/4 cup of butter on top. These seasonings ensure the beef will be full of herbaceous flavor and luscious gravy by the time it’s done.
Step 3: Add Flavorings
Arrange the 6 pepperoncini around the roast, tucking them in so their tangy heat can infuse the meat throughout cooking. Pour 4 cups of beef broth around the beef to keep it moist and simmering in that rich gravy.
Step 4: Slow Cook
Cover the slow cooker and cook on low for 8 to 10 hours. This slow, gentle heat breaks down the beef until it’s tender enough to shred with just a fork. The aroma while it’s cooking is irresistible and will fill your kitchen with anticipation.
Step 5: Shred the Beef
Once the beef is perfectly tender, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the flavorful juices to soak up every bit of that delicious gravy.
Step 6: Cook the Noodles
Add the frozen egg noodles right into the slow cooker. Switch the heat to high and cook for 30 to 60 minutes, or until the noodles soften up beautifully and are ready to catch all that savory sauce with every bite.
Step 7: Serve
Give everything a good stir to combine the beef and noodles evenly. Serve hot, and get ready to enjoy a comforting dish that feels like it was made just for you.
How to Serve Crock Pot Mississippi Beef Noodles Recipe
Garnishes
To make this dish pop even more, sprinkle some freshly chopped parsley or green onions on top before serving. A little extra black pepper or crushed red pepper flakes can add a touch of heat if you like things a bit spicy.
Side Dishes
This recipe is rich and hearty on its own, but pairing it with a crisp green salad or some roasted veggies can add freshness and balance. Garlic bread or a crusty baguette is also fantastic for soaking up those delicious beef juices.
Creative Ways to Present
For a fun twist, try serving the Crock Pot Mississippi Beef Noodles in mini casserole dishes or even as a filling inside baked peppers. It’s also brilliant topped with a sprinkle of shredded cheese for an extra indulgent finish.
Make Ahead and Storage
Storing Leftovers
Leftover Crock Pot Mississippi Beef Noodles keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making your next meal even better.
Freezing
If you want to save some for later, freeze leftovers in freezer-safe containers for up to 3 months. Just be sure to let it cool completely before freezing to maintain the best texture.
Reheating
Reheat gently on the stovetop or in the microwave, stirring occasionally so the noodles don’t stick and everything warms evenly. Adding a splash of broth or water can help revive the creamy texture if it’s a little thick after storing.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is perfect for slow cooking due to its marbling and tenderness, you can use other slow-cooker-friendly cuts like brisket or round roast, but keep in mind cooking times might vary slightly.
Are fresh noodles an option instead of frozen?
Yes, fresh egg noodles work well too. Just add them during the last 15 to 20 minutes of cooking and keep an eye to avoid overcooking, as fresh noodles cook faster than frozen.
Is this recipe very spicy because of the pepperoncini?
Not at all. Pepperoncini lend a mild tangy heat but nothing overwhelming. If you prefer less spice, you can reduce the number or remove the seeds before adding them.
Can I make this recipe in an Instant Pot?
You can, though the method will change slightly. Use the sauté function for searing, then pressure cook for about 60 minutes followed by natural release. Add noodles after and use the sauté function again until tender.
How many servings does this recipe make?
This Crock Pot Mississippi Beef Noodles Recipe makes about 10 generous servings, perfect for a family dinner or meal prepping for the week.
Final Thoughts
If you’re looking for a comforting, flavorful meal that feels like a special treat but doesn’t require tons of active cooking time, this Crock Pot Mississippi Beef Noodles Recipe is your new go-to. It’s a perfect blend of tender beef, tangy seasonings, and tender noodles that will bring smiles to any table. I can’t wait for you to try it and fall in love with this easy, satisfying slow cooker classic.
Print
Crock Pot Mississippi Beef Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 9 hours 30 minutes
- Total Time: 9 hours 45 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Mississippi Beef Noodles recipe is a hearty and flavorful slow-cooker meal combining tender shredded beef infused with Ranch and brown gravy seasoning, simmered with pepperoncini and beef broth, then mixed with perfectly cooked egg noodles. It offers a comforting, easy-to-make dish perfect for family dinners.
Ingredients
Beef and Seasoning
- 3 lbs beef roast
- 1 packet Ranch dressing mix
- 1 packet brown gravy mix
- 1/4 cup butter (half a stick)
- 6 pepperoncini
- 4 cups beef broth
Pasta
- 24 oz frozen egg noodles
Instructions
- Prepare the Roast: Place the 3 lbs beef roast into a 6-quart slow cooker. Evenly sprinkle the packet of Ranch dressing mix and the packet of brown gravy mix over the roast. Then place 1/4 cup of butter on top of the seasoned beef.
- Add Flavorings: Arrange 6 pepperoncini peppers around the roast. Pour 4 cups of beef broth carefully around the roast within the slow cooker without washing off the seasoning on top.
- Slow Cook: Cover the slow cooker and cook the beef on low heat for 8 to 10 hours. The beef should become very tender and easily shred with forks.
- Shred the Beef: Remove the beef roast from the slow cooker and shred it thoroughly using two forks. Return the shredded beef to the slow cooker and stir well to combine with the juices and flavorings.
- Cook the Noodles: Add 24 oz of frozen egg noodles directly into the slow cooker with the shredded beef. Increase the slow cooker to high heat and cook for 30 to 60 minutes until the noodles are tender and fully cooked.
- Serve: Stir the mixture once more to evenly distribute the noodles and beef. Serve the Mississippi beef noodles hot as a satisfying main dish.
Notes
- You can adjust the number of pepperoncini peppers based on your preferred spice level.
- Using frozen egg noodles saves time, but fresh noodles can be substituted by adjusting the cooking time accordingly.
- For a thicker sauce, you can remove the lid during the last 30 minutes to let some liquid evaporate.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
- This recipe pairs well with a side of steamed vegetables or a simple green salad for a balanced meal.
