Step 1: Season and Prep the Roast
Generously season the chuck roast with salt and black pepper. Place it at the bottom of your slow cooker, and it’ll form the base of all that deep, savory flavor.

Step 2: Add Flavor Layers
Sprinkle the ranch dressing and au jus mix evenly over the beef. Place the stick of butter on top, then add the pepperoncini peppers and a splash of their briny juice for that signature tang.

Step 3: Let It Slow Cook
Cover and cook on low for 7–8 hours. Don’t rush it, slow and steady makes the beef ultra-tender and full of flavor. You’ll know it’s ready when it falls apart with a fork.

Step 4: Shred the Beef
Once cooked, remove the beef and shred it into large, juicy chunks. Return it to the slow cooker and stir well so the meat soaks up all the buttery, peppery sauce.

Step 5: Cook the Noodles
While the beef rests in the sauce, cook the egg noodles until just tender. Drain, then gently fold them into the slow cooker. Slowly pour in beef broth to loosen the sauce until it’s silky and coats everything nicely.

Step 6: Serve and Enjoy
Ladle the beef and noodles into bowls or onto plates. Sprinkle with chopped parsley if you like, and serve warm. This one’s rich, cozy, and guaranteed to disappear fast.