Easy Mississippi Beef Noodles (Print-Friendly Version)
Slow-cooked beef chuck with ranch, pepperoncini, and butter atop egg noodles, garnished with fresh parsley.
# Ingredients Required:
→ Meat
01 -
907 g beef chuck roast, trimmed and cut into chunks
→ Seasonings
02 -
28 g ranch seasoning mix
03 -
28 g au jus gravy mix
→ Dairy
04 -
113 g unsalted butter, sliced
→ Vegetables
05 -
227 g jarred pepperoncini peppers with juice
→ Pasta
06 -
227 g wide egg noodles
→ Garnish
07 -
15 g fresh parsley, chopped
08 -
Additional pepperoncini peppers (optional)
# Detailed Directions:
01 -
Place beef chuck roast chunks into the crockpot.
02 -
Sprinkle ranch seasoning mix and au jus gravy mix evenly over the beef.
03 -
Add sliced unsalted butter and entire jar of pepperoncini peppers, including juice, to the crockpot.
04 -
Cover and cook on low heat for 8 hours, until beef is tender and easily shredded.
05 -
About 30 minutes before beef is done, cook wide egg noodles according to package instructions until al dente; drain and set aside.
06 -
Use a fork to shred the beef directly in the crockpot, mixing it with the cooking juices.
07 -
Place cooked egg noodles on plates or bowls.
08 -
Spoon shredded beef and pepperoncini mixture over the noodles.
09 -
Garnish with chopped fresh parsley and additional pepperoncini peppers if desired before serving.
# Helpful Advice:
01 -
For enhanced heat, increase pepperoncini quantity or add hot sauce. Serve with crusty bread to soak up sauce. Submerge beef fully in liquid for even cooking.