Homemade Mississippi Beef and Noodles in the Slow Cooker
A comforting dish that combines tender beef, flavorful seasonings, and hearty noodles, perfect for busy weeknights.
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
Ingredients
Beef Ingredients
- 3-4 pounds Beef Chuck Roast Trim excess fat for a healthier meal.
- 1 packet Ranch Dressing Mix Adds rich, creamy flavor.
- 1 jar Pepperoncini Peppers Adds tangy flavor.
- 1 cup Low-Sodium Beef Broth Helps keep the meat moist.
Noodle Ingredients
- 12 ounces Wide Egg Noodles Cook separately according to package instructions.
Seasonings
- 1 teaspoon Garlic Powder Enhances flavor profile.
- 1 teaspoon Onion Powder Adds depth to the dish.
- to taste Salt Adjust according to taste.
- to taste Pepper Adjust according to taste.
Instructions
- 1. Prepare the beef chuck roast by patting it dry and searing it in a skillet over medium-high heat until golden-brown on all sides.
- 2. Transfer the seared roast to the slow cooker and sprinkle the ranch dressing mix over the top.
- 3. Add the jar of whole pepperoncini peppers and pour in the beef broth.
- 4. Sprinkle garlic powder, onion powder, salt, and pepper over the ingredients.
- 5. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- 6. Cook the egg noodles according to package instructions while the beef is cooking.
- 7. Once the beef is tender, shred it and return it to the slow cooker, mixing it with the sauce.
- 8. Serve the beef mixture over the cooked egg noodles.
Notes
For a creamier sauce, stir in sour cream or cream cheese during the last 30 minutes of cooking.