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
Scale
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.
