Crock Pot Mississippi Beef Noodles
Make tender Mississippi beef noodles in the slow cooker with chuck roast, savory seasoning, broth, and egg noodles for an easy comfort-food dinner.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 6 hours 15 minutes
Ingredients
Ingredients
- 2 pounds boneless chuck roast cut into large chunks
- 1 packet ranch seasoning mix
- 1 packet au jus gravy seasoning
- 1/2 cup butter sliced
- 5 pepperoncini peppers plus 1/4 cup brine
- 4 cups beef broth
- 12 ounces egg noodles cooked separately
Instructions
Instructions
- Place the chuck roast in a slow cooker and sprinkle with ranch and au jus seasoning.
- Top with butter and pepperoncini peppers, then pour in the pepperoncini brine and beef broth.
- Cover and cook on low for 6 to 8 hours, until the beef is tender.
- Shred the beef with two forks and stir it through the cooking juices.
- Cook the egg noodles according to the package directions, drain, and toss with the shredded beef and sauce.
Notes
Model-authored fallback: quantities and method are a coherent recipe based on the verified dish identity in the tracking row.