Description
A hearty and comforting dish of tender shredded beef, savory broth, and buttery egg noodles, all cooked effortlessly in a slow cooker.
Ingredients
Scale
- 2 pounds boneless beef chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 cup low-sodium beef broth
- 1 packet ranch seasoning mix (1 ounce)
- 1 packet au jus gravy mix (1 ounce)
- 1/2 cup whole or sliced pepperoncini peppers, drained
- 2 tablespoons pepperoncini brine
- 12 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the beef. Pat the chuck roast dry with paper towels. Season all sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Brown the roast. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until it develops a dark brown crust. Transfer it to a 6-quart slow cooker.
- Soften the aromatics. Reduce the skillet heat to medium. Add the diced onion and cook for 3 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds. Transfer the onion and garlic to the slow cooker.
- Build the cooking liquid. Pour 1 cup beef broth into the skillet and scrape up the browned bits. Pour the broth over the roast. Sprinkle the ranch seasoning and au jus mix evenly over the meat, then add the pepperoncini and 2 tablespoons of brine.
- Slow-cook the beef. Cover and cook on low for 8 hours or on high for 4 to 5 hours. The roast is ready when it reaches approximately 195°F to 205°F and separates easily when pressed with a fork. Avoid repeatedly lifting the lid.
- Shred the roast. Move the beef to a rimmed plate and discard any large pieces of fat. Shred it with two forks, then return the meat to the slow cooker. Stir in 2 tablespoons butter until melted. Cover and set the cooker to warm.
- Cook the noodles. About 15 minutes before serving, cook the egg noodles in unsalted boiling water according to the package directions. Stop at al dente, usually after 6 to 8 minutes, and drain thoroughly.
- Combine and serve. Fold the drained noodles into the beef and cooking juices. Let Crockpot Mississippi Beef and Noodles sit covered for 5 minutes so the pasta absorbs flavor. Sprinkle with 2 tablespoons chopped parsley and serve hot.
Notes
For spicier flavor, replace half of the pepperoncini with hot cherry peppers. This dish can be made ahead and is excellent for meal prep.
- Prep Time: 15 minutes
- Cook Time: 495 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 860mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 80mg
Keywords: slow cooker, beef, noodles, comfort food, crockpot