Crockpot Mississippi Beef and Noodles
Ingredients:
3 lbs chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-6 pepperoncini peppers (or more, to taste)
1 cup beef broth
8 oz egg noodles (or pasta of choice)
Salt and pepper to taste
Optional garnish: chopped parsley
Directions:
Prepare the Beef:
Place the chuck roast in the crockpot and sprinkle the ranch dressing mix and au jus gravy mix evenly over the meat.
Add Butter and Peppers:
Place the butter on top of the roast, and add the pepperoncini peppers around it. Pour the beef broth around the roast to add extra moisture.
Slow Cook the Roast:
Cover and cook on low for 8 hours (or on high for 4-5 hours) until the meat is tender and falls apart easily.
Shred the Beef:
Once cooked, shred the beef in the crockpot using two forks, mixing it into the juices.
Cook the Noodles:
In a separate pot, cook the egg noodles according to package directions. Drain and add them to the crockpot with the shredded beef.
Combine and Serve:
Stir the noodles into the beef mixture, coating them well with the savory juices. Taste and add salt and pepper if needed.
Garnish and Serve:
Garnish with fresh parsley if desired, and serve warm.
Prep Time: 10 mins | Cook Time: 8 hours (low) or 4-5 hours (high) | Total Time: 8 hours 10 mins
Kcal: Approximately 450 per serving | Servings: 6-8
