Crockpot Mississippi Beef and Noodles
User Reviews
3.8
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Prep Time
15 mins
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Cook Time
8 hrs 30 mins
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Total Time
8 hrs 45 mins
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Servings
8
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Calories
609 kcal
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Course
Main Course
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Cuisine
American
Crockpot Mississippi Beef and Noodles
Description
The Crockpot Mississippi Beef and Noodles recipe centers around a well-seasoned beef chuck roast that is seared for added depth of flavor before slow cooking in ranch and au jus mixes with pepperoncini and beef broth. The slow cooking process tenderizes the meat until it shreds easily, blending its juices with the savory broth, which is then used to cook dried egg noodles directly in the crockpot alongside butter for richness. The pepperoncini peppers add a distinctive tang and mild zip without making the dish spicy. The noodles absorb the flavorful broth, resulting in a comforting combination of tender meat and soft pasta.
Cooking times may vary depending on crockpot heat levels, so checking for meat tenderness before shredding ensures the best texture. The final dish is garnished with fresh parsley to add a fresh note. This meal offers a rich, filling main course with a unique blend of tangy and savory flavors, suitable for a satisfying family dinner or slow cooker meal prep.
Keep an eye on the noodle doneness when cooking them in the crockpot, as all slow cookers vary; they typically take around 30 minutes to become tender. Depending on your preference, you can remove the pepperoncini before adding noodles or leave them in for the extra flavor they contribute.
To maximize flavor, searing the roast before slow cooking is recommended but optional. The recipe is forgiving in cooking times, so it's better to cook the beef longer if it's not shredding easily yet.
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 Pepperoncini whole
- 4 cups beef broth low sodium
- ¼ cup pepperoncini juice from jar
- 16 ounces egg noodles dried
- ¼ cup butter
- parsley for garnish, fresh, minced
Instructions
- Heat a large skillet over high heat until hot. Add the oil and heat until shimmering. Add the roast to the skillet and sear on all sides until nicely browned.
- Transfer the roast to a 6 quart crockpot and sprinkle on the ranch seasoning and au jus. Top with the pepperoncini, beef broth, and pepper juice.
- Cover the crockpot and cook on low for 8 hours or high for 5 hours, until the beef shreds easily with a fork (see notes).
- Remove the beef from the crockpot to shred. Stir the beef back into the broth. Add the dried egg noodles to the crockpot and stir to combine. Top with pats of butter
- Cover the crockpot and cook on high for 30 minutes or until the noodles are tender. Check after 20 minutes as all crockpots cook differently.
- Stir the noodles and beef together and serve topped with fresh parsley.
Notes
- Searing the beef before slow cooking adds extra flavor but can be skipped for convenience.
- Cook the roast until it easily shreds with a fork; cooking times may vary depending on your crockpot.
- Check noodles after 20 minutes when cooking in the crockpot to avoid overcooking, and adjust as needed.
- You can remove pepperoncini peppers before adding noodles if you prefer less tang, or leave them in for additional flavor without added heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 43g | 14% |
| Protein | 43g | 86% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 679mg | 28% |
| Potassium | 958mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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