Crockpot Mississippi Beef and Noodles
Ingredients:
3 lbs chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-6 pepperoncini peppers
4 cups beef broth
1 lb egg noodles
Fresh parsley (optional, for garnish)
Directions:
Prepare the Roast:
Place the chuck roast in your crockpot. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
Add the butter on top of the roast, then place the pepperoncini peppers around it.
Cook the Roast:
Pour 2 cups of beef broth around the roast in the crockpot (reserve the other 2 cups for later).
Cover and cook on low for 8 hours or until the beef is tender and easily shredded with a fork.
Shred the Beef:
Once the roast is fully cooked, remove it from the crockpot and shred the beef using two forks.
Return the shredded beef to the crockpot and stir it into the broth.
Prepare the Noodles:
In a separate pot, bring 2 cups of beef broth to a boil. Cook the egg noodles according to package directions until tender, then drain.
Combine and Serve:
Add the cooked egg noodles to the crockpot with the shredded beef. Stir everything together until the noodles are well-coated with the beef and sauce.
If the mixture seems too dry, add additional beef broth until the desired consistency is reached.
Garnish and Enjoy:
Optionally, garnish with fresh parsley for added color.
Serve hot and enjoy the flavorful, comforting dish.
Prep Time: 15 minutes | Cook Time: 8 hours (Crockpot) | Total Time: 8 hours 15 minutes
Kcal: Approx. 500-600 per serving | Servings: 6