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Crockpot Mississippi Beef and Noodles
Mississippi roast is such an easy meal and everyone raves over the tender, flavorful beef. We added noodles right into the crockpot to make what is now one of our favorite comfort food meals.
Prep Time
15 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 45 mins
Servings: 8
Calories: 609 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 whole pepperoncini
- 4 cups low sodium beef broth
- ¼ cup juice from jar of pepperoncini
- 16 ounces dried egg noodles
- ¼ cup butter
- fresh minced parsley for garnish
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.
Cup of Yum
Notes
- Searing the beef is optional, but does add additional flavor.
- Every crockpot cooks differently, so you’ll just want to keep cooking the meat until it easily shreds apart with a fork. Your crockpot may take more or less time depending on how hot it runs. It’s difficult to overcook beef in a crockpot like this, so if it’s tough it just needs more time cooking.
- Our noodles cooked perfectly in 30 minutes, but it will depend on how hot your crockpot runs. Stir them after 20 minutes to check for doneness and keep an eye on them.
- You can remove the pepperoncini before adding the noodles to the pot or leave them in if you like them. They don't make the beef spicy, but do add a lot of zip and tang that we love.
Nutrition Information
Calories
609kcal
(30%)
Carbohydrates
43g
(14%)
Protein
43g
(86%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
180mg
(60%)
Sodium
679mg
(28%)
Potassium
958mg
(27%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
252IU
(5%)
Vitamin C
4mg
(4%)
Calcium
51mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 609
% 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.