Some meals just feel like a hug, and for me, Mississippi Beef Noodles is exactly that. I first made it on a chilly Sunday morning, one of those slow, quiet days where you’re not in a rush but still want dinner to somehow make itself. It ended up being one of the best decisions I’ve ever made in the kitchen.
We’d already been making Mississippi pot roast for years. That combo of tender beef, butter, and tangy pepperoncini was a family favorite. But one day, I had the idea to toss in some egg noodles, and it completely changed everything. The noodles soaked up all that rich, savory broth and gave the dish a whole new level of comfort.
What I love most is how low-effort it is. Just a few pantry staples, a quick prep in the morning, and by dinnertime, your house smells like you’ve been slow-cooking something amazing all day. It’s ideal for weeknights when you’re stretched thin, cozy weekends at home, or even casual gatherings with friends. And the leftovers? Somehow even better the next day.
If you’ve never tried Mississippi beef with noodles, now’s the time. One bite of that buttery, tangy beef wrapped around tender egg noodles, and you’ll know exactly why this one never leaves our dinner rotation.
Essential Elements and Equipment
Here’s what you’ll need to make this dish come together beautifully:
- Slow cooker or crock pot: A large slow cooker (at least 6-quart) is essential for cooking the beef low and slow until fork-tender.
- Chuck roast or stew beef: This cut is perfect for slow cooking as it breaks down beautifully, becoming tender and flavorful.
- Ranch seasoning and au jus gravy mix: These give the signature Mississippi pot roast flavor a mix of savory, tangy, and slightly spicy notes.
- Pepperoncini peppers and juice: They add a subtle heat and acidity that balances the richness of the sauce.
- Butter and cream cheese: These make the sauce rich, velvety, and indulgently creamy.
- Mozzarella or cheddar cheese: Adds gooey, cheesy goodness that melts perfectly into the sauce.
- Egg noodles or wide butter noodles: Their broad shape holds the creamy sauce well.
- Beef broth: Provides moisture and enhances the beef flavor during cooking.
What Makes This Recipe Work
- Slow cooking the beef until it becomes fork-tender means the meat is juicy and pulls apart effortlessly, soaking up all the flavors.
- The ranch and au jus seasoning mix layers in bold, savory notes that are perfectly balanced with the tang from the pepperoncini.
- Butter chunks melt throughout the dish during cooking, enriching the sauce with a silky texture.
- Cream cheese and mozzarella combine to transform the juices into a thick, creamy, cheesy sauce that clings beautifully to the beef and noodles.
- Adding pepperoncini juice along with the peppers introduces just the right amount of acidity to brighten the dish and cut through the richness.
- Egg noodles provide a tender, comforting base that absorbs the sauce but still holds their shape and bite.
- Reserving pasta water helps you adjust the sauce consistency easily to make it perfect every time.
Ingredients You’ll Need
- 2.5 to 3 pounds chuck roast or stew beef
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted beef broth
- 4 to 6 pepperoncini peppers (whole or sliced)
- ¼ cup pepperoncini juice
- 6 tablespoons butter, cut into chunks
- 8 ounces block cream cheese, softened
- 1½ cups shredded mozzarella or cheddar cheese
- 1 pound egg noodles or wide butter noodles
- ½ to 1 cup reserved pasta water (to loosen sauce if needed)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Preparation
Step 1: Place the beef into the slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meat. Add the whole or sliced pepperoncini peppers along with their juice. Scatter the chunks of butter around the beef, then pour in the beef broth.
Step 2: Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender and easily shreds with two forks.
Step 3: Once the beef is cooked, shred it directly in the crock pot using two forks. Stir to combine the shredded meat evenly with the cooking juices and melted butter.
Step 4: While the beef is still hot, add the softened cream cheese and shredded mozzarella or cheddar cheese. Stir gently until the cheeses melt and combine into a creamy, rich sauce. Season with salt and pepper to taste.
Step 5: About 15 minutes before serving, bring a large pot of salted water to a boil and cook the egg noodles until al dente. Drain, reserving some pasta water to adjust sauce consistency.
Step 6: Stir the cooked noodles into the creamy beef mixture in the slow cooker. Add a splash of reserved pasta water if needed to loosen the sauce and keep everything coated and saucy.
Step 7: Garnish with fresh parsley and extra cheese if desired. Serve the noodles hot, and enjoy the hearty, cheesy comfort.
Easy Variations to Try
This slow cooker recipe lends itself well to customization, so feel free to experiment and make it your own.
- For a milder version, reduce the number of pepperoncini peppers or leave out the juice. You can always add a dash of hot sauce later if you want a little kick.
- Swap out the mozzarella for sharp cheddar or a blend of cheeses to change the flavor profile. Smoked Gouda also melts beautifully in this dish for a smoky twist.
- If you prefer gluten-free, use gluten-free pasta instead of egg noodles, or serve the beef mixture over mashed potatoes or cauliflower rice.
- For extra veggies, toss in some sliced mushrooms, diced bell peppers, or chopped spinach during the last hour of slow cooking to add color and nutrition.
- Try using shredded rotisserie chicken or pork shoulder if you want a quicker shortcut or a different protein base.
- Use low-sodium beef broth and seasoning mixes to better control the salt level if you are watching sodium intake.
This recipe is forgiving and flexible, so feel free to adjust according to what you have or your family’s preferences.
How to Serve
This hearty, creamy beef and noodle dish works well on its own but pairs beautifully with simple sides that balance its richness.
- A crisp green salad with a tangy vinaigrette provides a refreshing contrast and lightens the meal.
- Steamed or roasted green beans, broccoli, or asparagus add a nice pop of color and texture alongside the creamy noodles.
- Garlic bread or crusty rolls are perfect for soaking up any extra sauce on the plate.
- A side of roasted carrots or a medley of root vegetables adds sweetness and earthiness that complement the savory beef.
- For a lighter finish, try a cucumber and tomato salad tossed in lemon juice and fresh herbs.
- Serve with iced tea, sparkling water with lemon, or your favorite non-alcoholic beverages to keep the meal balanced.
Keeping sides fresh and simple helps create a well-rounded meal that everyone will enjoy.
Recipe Tips
- Use room temperature cream cheese for easier melting and a smoother sauce.
- Don’t rush the slow cooking; the long, gentle cook is what makes the beef so tender.
- Reserve pasta water before draining noodles; it’s key for adjusting sauce consistency.
- Shred the beef directly in the crock pot to keep it moist and well-coated with sauce.
- Taste and adjust seasoning at the end; some ranch or au jus mixes can be salty.
- Leftovers store well and reheat gently on the stove with a splash of broth or cream to refresh the sauce.
- Avoid overcooking the noodles; cook until just al dente so they hold up when mixed into the sauce.
- Adding fresh parsley just before serving adds brightness and a fresh herbal note.
Cooking Notes
- Cook beef until fork-tender for easy shredding.
- Stir cream cheese and shredded cheese into the beef while it is hot to ensure smooth melting.
- Use medium-low heat settings on your slow cooker for the best tenderness.
- Add pasta water gradually to avoid a watery sauce.
- Salt and pepper seasoning should be adjusted last, after the cheese is added.
- Avoid overcrowding the slow cooker to ensure even cooking.
- Keep pepperoncini peppers whole or sliced based on your preference for texture and heat.
Nutritional Information (per serving, approximate)
- Calories: 675
- Protein: 50 grams
- Fat: 40 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Sodium: 700 milligrams
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 8 hours (Low) or 4 to 5 hours (High)
- Total Time: 8 hours 15 minutes (Low) or 4 hours 25 minutes (High)
- Yield: Serves 6 to 8
FAQs
Can I use other cuts of beef for this recipe?
Yes, chuck roast or stew beef works best for slow cooking as they become tender and flavorful. You can also try brisket or beef shoulder, but cooking times may vary slightly.
How spicy is this dish with the pepperoncini peppers?
The dish has a mild, tangy heat from the pepperoncini peppers. If you prefer less spice, reduce the number of peppers or omit the juice. For more heat, add extra peppers or a pinch of cayenne.
Can I prepare this recipe ahead of time?
Definitely, you can assemble everything in the slow cooker the night before and refrigerate. Cook as directed the next day. Leftovers reheat well on the stove or in the microwave with a splash of broth or cream to loosen the sauce.
Is it possible to make this recipe without cream cheese?
Cream cheese adds to the creamy texture and richness, but if you don’t have it, you can use extra butter, heavy cream, or sour cream. The sauce will be less thick but still flavorful.
Conclusion
This Crock Pot Mississippi Beef Noodles recipe is a perfect example of how slow cooking can transform simple ingredients into something memorable and deeply satisfying. The tender, flavorful beef infused with bold seasonings, combined with the creamy, cheesy sauce and tender noodles, makes for a meal that feels like a celebration of comfort food without the fuss.
I love how this recipe simplifies dinner planning because it basically cooks itself while filling your kitchen with the most inviting aromas. The slow cooker does all the work, and the result is a crowd-pleasing dish that’s perfect for family dinners, potlucks, or anytime you want a cozy meal that warms you from the inside out.
Give it a try and make it your own by tweaking the spices, cheeses, or noodles to fit your taste. I hope this recipe becomes a favorite in your home as it has in mine, bringing delicious, effortless comfort to your table.
Happy cooking and enjoy every bite!
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Crock Pot Mississippi Beef Noodles
- Total Time: 8 hours 15 minutes (Low) or 4 hours 25 minutes (High)
- Yield: 6–8 servings 1x
Ingredients
Ingredients You’ll Need
- 2.5 to 3 pounds chuck roast or stew beef
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted beef broth
- 4 to 6 pepperoncini peppers (whole or sliced)
- ¼ cup pepperoncini juice
- 6 tablespoons butter, cut into chunks
- 8 ounces block cream cheese, softened
- 1½ cups shredded mozzarella or cheddar cheese
- 1 pound egg noodles or wide butter noodles
- ½ to 1 cup reserved pasta water (to loosen sauce if needed)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Step 1: Place the beef into the slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meat. Add the whole or sliced pepperoncini peppers along with their juice. Scatter the chunks of butter around the beef, then pour in the beef broth.
Step 2: Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender and easily shreds with two forks.
Step 3: Once the beef is cooked, shred it directly in the crock pot using two forks. Stir to combine the shredded meat evenly with the cooking juices and melted butter.
Step 4: While the beef is still hot, add the softened cream cheese and shredded mozzarella or cheddar cheese. Stir gently until the cheeses melt and combine into a creamy, rich sauce. Season with salt and pepper to taste.
Step 5: About 15 minutes before serving, bring a large pot of salted water to a boil and cook the egg noodles until al dente. Drain, reserving some pasta water to adjust sauce consistency.
Step 6: Stir the cooked noodles into the creamy beef mixture in the slow cooker. Add a splash of reserved pasta water if needed to loosen the sauce and keep everything coated and saucy.
Step 7: Garnish with fresh parsley and extra cheese if desired. Serve the noodles hot, and enjoy the hearty, cheesy comfort.
- Prep Time: 10 minutes
- Cook Time: 8 hours (Low) or 4 to 5 hours (High)
Nutrition
- Calories: 675
- Sodium: 700
- Fat: 40
- Carbohydrates: 30
- Protein: 50