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Crock Pot Mississippi Beef Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 84 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Add Butter: Place the 1/4 cup butter on top of the seasoned roast to melt and add richness while cooking.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.