If you are searching for a comforting, melt-in-your-mouth meal that feels like a warm hug on a plate, then the Crock Pot Mississippi Beef Noodles Recipe is going to become your new favorite. This dish combines tender, slow-cooked beef with rich, savory broth and soft egg noodles, all infused with that distinct tangy zing from pepperoncini and a creamy butter base. It’s a perfect example of how simple ingredients can come together beautifully in a slow cooker to create deep, satisfying flavors that everyone will love.
Ingredients You’ll Need
Gathering your ingredients for the Crock Pot Mississippi Beef Noodles Recipe is delightfully straightforward. Each one plays a critical role in building the flavors and textures that make this dish so special. From the hearty beef to the zesty pepperoncini, every component enhances the final result in a unique way.
- 3 lbs beef roast: The star of the dish, this cut becomes wonderfully tender and easy to shred after slow cooking.
- 1 packet Ranch dressing mix: Adds a savory, herby kick that complements the beef beautifully.
- 1 packet brown gravy mix: Provides depth and richness to the broth, thickening it just right.
- 1/4 cup butter (half a stick): Melts into creamy goodness that ties all the flavors together smoothly.
- 6 pepperoncini: Impart a subtle tang and mild heat that brighten the whole dish.
- 4 cups beef broth: Keeps the beef moist while slowly infusing it with hearty flavor.
- 24 oz frozen egg noodles: Soft and pillowy, they soak up the luscious sauce perfectly to complete the meal.
How to Make Crock Pot Mississippi Beef Noodles Recipe
Step 1: Prepare the Roast
Start by placing the beef roast in your slow cooker, a 6-quart size works perfectly here. Sprinkle both the Ranch dressing mix and brown gravy mix evenly over the top, then add the quarter cup of butter right on top. This creates a flavorful crust that will melt into the beef as it cooks, setting the stage for an incredible depth of taste.
Step 2: Add Flavorings
Next, tuck the six pepperoncini peppers around the roast. These peppers bring that signature tangy punch that Mississippi-style dishes are known for. Pour the four cups of beef broth around everything, not directly on the roast, to keep the seasonings on top and ensure the liquid gently surrounds the meat, allowing it to slowly absorb all the wonderful flavors.
Step 3: Slow Cook
Cover your slow cooker and set it to low heat for 8 to 10 hours. Patience here will reward you with beef so tender it practically shreds itself. The long, slow cooking also allows the seasoning and broth to meld beautifully, creating a savory sauce that’s rich and comforting.
Step 4: Shred the Beef
Once your beef is tender, carefully remove it from the slow cooker and shred it using two forks. Return the shredded beef to the pot and stir it into the juices and seasonings left behind. This step infuses every bite with incredible flavor and keeps the beef moist and delicious.
Step 5: Cook the Noodles
Add the frozen egg noodles directly into the slow cooker with the beef mixture and set the heat to high. Cook them for 30 to 60 minutes, stirring occasionally, until the noodles become tender and soak up some of the savory sauce. This final cooking step melds the textures and flavors together into one unbeatable dish.
Step 6: Serve and Enjoy
Give the noodles and beef one last stir to combine everything evenly. Then, serve this hearty, flavorful dish hot for a satisfying meal that’s perfect for family dinners, potlucks, or anytime you want a cozy dinner on the table with minimal fuss.
How to Serve Crock Pot Mississippi Beef Noodles Recipe
Garnishes
While the Crock Pot Mississippi Beef Noodles Recipe is already full of flavor, adding a few garnishes can elevate it further. Consider topping servings with a sprinkle of fresh chopped parsley or green onions for a burst of color and freshness. A light dusting of shredded Parmesan can also introduce a subtle nutty richness.
Side Dishes
This beef noodle dish stands strong on its own, but pairing it with a crisp green salad or roasted vegetables offers a refreshing contrast. Steamed broccoli or a simple Caesar salad are excellent options to round out your meal while keeping the focus on those tender noodles and beef.
Creative Ways to Present
For a fun twist, serve the Crock Pot Mississippi Beef Noodles Recipe in bread bowls or over mashed potatoes for a hearty comfort food experience. If you want to make it more elegant for guests, individually plate the noodles topped with a sprig of fresh herbs and a drizzle of the rich sauce from the slow cooker.
Make Ahead and Storage
Storing Leftovers
Leftover Crock Pot Mississippi Beef Noodles can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to cool the noodles completely before storing to maintain texture and freshness.
Freezing
This recipe freezes well, making it perfect for batch cooking. Portion out the beef and noodle mixture into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
When it’s time to enjoy your leftovers, gently reheat the noodles over low to medium heat on the stove or in the microwave, stirring occasionally to prevent sticking. You may want to add a splash of beef broth or water to keep the noodles moist and creamy.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While a beef roast is ideal for shredding and slow cooking, you can substitute with chuck roast or brisket. Just make sure the cut is suitable for slow cooking and will become tender after several hours.
Do I need to thaw the frozen egg noodles before adding them?
No need to thaw! You can add the frozen egg noodles straight into the slow cooker in step 5. They will cook perfectly in 30 to 60 minutes while absorbing all the delicious flavors.
What if I don’t have Ranch dressing mix?
If Ranch dressing mix isn’t on hand, you can create a quick substitute using dried parsley, onion powder, garlic powder, dill, and a bit of salt. However, the mix is key to the classic Mississippi beef flavor, so it’s worth grabbing some for the authentic taste.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this to an Instant Pot by using the slow cook function or pressure cooking on high for about 60 minutes, followed by shredding the beef and adding noodles to cook on sauté mode. Just keep an eye on the noodles to avoid overcooking.
Is this dish spicy because of the pepperoncini?
Not overly spicy! Pepperoncini peppers are more tangy than hot, giving the dish a lively brightness without overwhelming heat. If you prefer less tang or spice, you can reduce the number of peppers or remove the seeds before adding.
Final Thoughts
The Crock Pot Mississippi Beef Noodles Recipe is one of those rare meals that feels effortlessly special. It fits perfectly into busy schedules without compromising on those rich, home-cooked flavors that stick with you. Whether serving family, friends, or just treating yourself, this recipe is sure to become a beloved staple. So, grab your slow cooker and get ready to dive into a bowl of pure comfort!
Print
Crock Pot Mississippi Beef Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 9 hours
- Total Time: 9 hours 15 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American Southern
Description
This Crock Pot Mississippi Beef Noodles recipe combines tender slow-cooked beef roast with rich ranch and brown gravy seasoning, butter, and pepperoncini peppers. The beef simmers in beef broth until shreddably tender, then is mixed with frozen egg noodles cooked right in the crock pot for an easy, comforting one-pot meal perfect for gatherings or family dinners.
Ingredients
Beef and Seasoning
- 3 lbs beef roast
- 1 packet Ranch dressing mix (about 1 oz)
- 1 packet brown gravy mix (about 1 oz)
- 1/4 cup butter (half a stick)
- 6 pepperoncini peppers
- 4 cups beef broth
Noodles
- 24 oz frozen egg noodles
Instructions
- Prepare the Roast: Place the beef roast in a 6-quart slow cooker. Sprinkle the Ranch dressing mix and brown gravy mix evenly over the top of the roast.
- Add Butter: Place the 1/4 cup butter on top of the seasoned roast to melt and add richness while cooking.
- Add Flavorings: Arrange the 6 pepperoncini peppers around the beef roast in the slow cooker, then carefully pour in 4 cups of beef broth around the roast to provide moisture and enhance flavor.
- Slow Cook: Cover the crock pot and cook the beef on the low setting for 8 to 10 hours, or until the meat is very tender and easily shreds with forks.
- Shred the Beef: Remove the tender beef from the slow cooker onto a plate or cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded beef to the slow cooker and stir to combine it with the flavorful cooking juices.
- Cook the Noodles: Add the 24 oz of frozen egg noodles directly into the crock pot with the beef mixture. Increase the heat to high and cook for 30 to 60 minutes, stirring occasionally, until the noodles are fully cooked and tender.
- Serve: Give everything a good final stir to distribute the flavors well. Serve the Mississippi beef noodles hot, straight from the crock pot for a hearty and delicious meal.
Notes
- If you prefer a thicker sauce, stir in a slurry of cornstarch and water during the last 10 minutes of cooking the noodles.
- Adjust the amount of pepperoncini peppers to suit your preferred level of tangy heat.
- Frozen egg noodles save time, but you can substitute with dried noodles by cooking them separately and mixing in before serving.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- Use a beef roast cut suitable for slow cooking such as chuck roast for the best tenderness and flavor.
