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A close-up view of a bowl of hearty Crock Pot Mississippi Beef Noodles, garnished with fresh chopped herbs.
Daniel

Crock Pot Mississippi Beef Noodles

Indulge in the ultimate comfort food with tender, fall-apart beef infused with classic Mississippi flavors, slow-cooked to perfection and served over rich, buttery egg noodles. This easy crock pot meal brings hearty satisfaction with minimal effort.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Southern
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 3 lbs chuck roast boneless
  • 1 tbsp olive oil for searing, optional
  • 1 packet au jus gravy mix 1 oz
  • 1 packet ranch seasoning mix 1 oz
  • 1/2 cup beef broth low sodium preferred
  • 1/2 cup liquid from jarred pepperoncini peppers
  • 1/2 cup jarred pepperoncini peppers whole or sliced
  • 1/2 cup unsalted butter 1 stick
For the Noodles
  • 12 oz wide egg noodles
For Serving (Optional)
  • Fresh parsley chopped
  • Grated Parmesan cheese

Equipment

  • 6-quart or larger slow cooker
  • Large skillet
  • Tongs
  • Measuring cups and spoons

Method
 

Prepare the Beef
  1. Pat the chuck roast dry with paper towels. Season generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until well browned, about 3-4 minutes per side. Transfer the seared roast to the slow cooker.
  3. Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the seared roast. Add the beef broth, pepperoncini liquid, whole or sliced pepperoncini peppers, and place the stick of butter on top of the roast.
  4. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender and easily shreds.
Add Noodles
  1. Once cooked, carefully remove the beef from the slow cooker and place it on a cutting board or large bowl. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker, stirring it into the rich cooking liquid.
  2. Stir the wide egg noodles into the slow cooker with the shredded beef and liquid. Ensure the noodles are submerged as much as possible.
  3. Cover and continue to cook on HIGH for another 20-30 minutes, or until the noodles are tender, stirring occasionally to prevent sticking. Add a splash more beef broth or water if the liquid level seems too low for the noodles to cook properly.
Serve
  1. Ladle the Crock Pot Mississippi Beef Noodles into bowls. Garnish with fresh chopped parsley and grated Parmesan cheese, if desired. Serve hot.

Notes

For an even richer flavor, use a low-sodium beef broth and adjust salt to taste after cooking, as the seasoning packets contain sodium. If you prefer a thicker sauce, you can remove some liquid before adding the noodles and thicken with a cornstarch slurry, then return it. However, the noodles will absorb much of the liquid. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb more liquid upon storage, so you might need to add a splash of broth when reheating.