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This Crockpot Mississippi Beef and Noodles recipe brings together fork-tender beef, savory noodles, and a peppery buttery sauce all slow-cooked to pure comfort food perfection. Whenever I want that cozy family-dinner feeling with almost no fuss, this is my go-to meal.
The first time I made this dish it quickly turned into my rainy day tradition—the smell alone had everyone gathering around the kitchen hungry long before dinnertime.
Ingredients
- Beef chuck roast: choose well-marbled meat for the most tender juicy bites
- Ranch seasoning mix: brings a tangy herby punch that balances out the richness
- Au jus gravy mix: deepens the beef flavor and gives a savory boost
- Unsalted butter: adds luxurious silkiness and rounds out the sauce
- Pepperoncini peppers with juice: the secret ingredient that melds heat and tang into every bite pick peppers that feel firm in the jar
- Wide egg noodles: perfect for absorbing sauce and supporting the hearty beef look for noodles with a broad shape and golden color
- Fresh parsley: brings brightness and a pop of color chop right before serving for best freshness
- Optional extra pepperoncini: for those who love a little more zing
Step-by-Step Instructions
- Prepare the Crockpot:
- Pat the beef chuck roast dry and cut it into large chunks placing them evenly in your crockpot for even slow-cooking and easier shredding at the end
- Add Seasonings and Butter:
- Sprinkle both the ranch and au jus mixes directly over the beef so every piece gets a layer of seasoning then distribute the sliced butter and pour in the entire jar of pepperoncini with its tangy juice to create that iconic Mississippi flavor profile
- Cook:
- Secure the lid and set your crockpot to low letting it gently cook for eight hours during this time the beef gets irresistibly tender soaking up all those punchy savory flavors
- Prepare Egg Noodles:
- About thirty minutes before your beef is finished bring a large pot of salted water to a boil and cook your wide egg noodles just until al dente then drain promptly so they hold up under the sauce
- Shred the Beef:
- Using two forks gently pull apart the beef inside the crockpot it should fall apart easily and mix beautifully with the cooking juices and pepperoncini
- Serve:
- Layer the hot egg noodles onto plates or bowls then generously spoon over the shredded beef and its sauce finishing with a shower of freshly chopped parsley and extra pepperoncini if desired
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Honestly those tangy pepperoncini peppers make this recipe unforgettable—I loved watching my family react to that bright pop of flavor in each bite and it always sparks laughter around the table.
Storage Tips
Let leftovers cool fully before transferring to airtight containers. They will keep fresh in the fridge for up to three days. For longer storage freeze in portions for up to two months—just thaw and reheat gently on the stove or in the microwave with a splash of beef broth if needed to loosen the sauce.
Ingredient Substitutions
You can swap the beef chuck with brisket or even pork shoulder though cooking times may vary. Any type of hearty pasta works in place of egg noodles—try rotini or pappardelle for a fun twist. If you want a less salty tang use half the amount of ranch and au jus mix but bulk up the spices with garlic and onion powder.
Serving Suggestions
Serve piled high in wide bowls alongside a crisp green salad or steamed vegetables. This also pairs surprisingly well with a crusty slice of bread to mop up extra sauce or even over homemade mashed potatoes if you are feeling extra cozy.
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A Bit of Context
The Mississippi pot roast craze started as a simple slow-cooker hack in the South and quickly became beloved nationwide for its no-fail delicious results. Adding noodles takes it from a pot roast to a true one-bowl comfort meal—a little Southern innovation at its best.
Recipe FAQs
- → What cut of beef works best?
Beef chuck roast is ideal for slow cooking, becoming tender and shreddable while absorbing flavors.
- → Can I use other noodles or pasta?
Wide egg noodles are classic, but you can substitute with any sturdy pasta, adjusting cooking time as needed.
- → How spicy are the pepperoncini peppers?
Pepperoncini add gentle tang and mild heat. You can add extra for more kick, or use fewer for a milder flavor.
- → How do I thicken the sauce?
Mix 2 tablespoons cornstarch with 2 tablespoons water and stir in during the last 30 minutes of cooking in the crockpot.
- → Can leftovers be stored and reheated?
Yes, refrigerate leftovers in an airtight container and reheat gently on the stovetop or microwave for best results.
- → Is this dish suitable for meal prep?
Absolutely! Make ahead and store portions for easy, flavorful lunches or dinners throughout the week.