Easy Crockpot Mississippi Beef Noodles (Print)
Slow-cooked beef and noodles in a rich peppery sauce create a comforting family meal with hearty flavors.
# Ingredients:
→ Main Ingredients
01 -
900 g beef chuck roast, trimmed and cut into chunks
02 -
28 g ranch seasoning mix
03 -
28 g au jus gravy mix
04 -
115 g unsalted butter, sliced
05 -
225 g jarred pepperoncini peppers, including juice
06 -
225 g wide egg noodles
→ Garnishes
07 -
10 g fresh parsley, chopped
08 -
Additional pepperoncini peppers, as needed
# Steps:
01 -
Arrange beef chuck roast chunks in the base of a slow cooker. Sprinkle ranch seasoning mix and au jus gravy mix evenly over the meat.
02 -
Distribute sliced unsalted butter atop the beef and pour in the pepperoncini peppers along with their juice.
03 -
Cover and cook on low heat for 8 hours or until beef is exceptionally tender and shreds with ease.
04 -
Thirty minutes before the beef is finished, bring salted water to a boil and prepare wide egg noodles following package directions until al dente. Drain thoroughly.
05 -
Utilize forks to shred the cooked beef directly in the slow cooker, integrating it back into the sauce.
06 -
Plate egg noodles and spoon the shredded beef with its peppery sauce over the top. Garnish with chopped fresh parsley and extra pepperoncini peppers if preferred.
# Additional Notes:
01 -
For a richer sauce, incorporate a paste of 2 tablespoons cornstarch and 2 tablespoons water during the final 30 minutes of cooking.
02 -
Alternate pasta shapes may be substituted for egg noodles; adjust boiling time as needed.