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You know, there are some recipes that just feel like home. The kind you can throw together in the morning and come back to at dinner time, greeted by the kind of aroma that makes your shoulders drop and your heart settle. This Slow Cooker Mississippi Beef Noodles dish is one of those comforting miracles.

I remember the first time I made it—it was one of those cold, drizzly Saturdays where the only thing on the agenda was staying in fuzzy socks and catching up on laundry. I wanted something that didn’t take a lot of fuss, but felt like a big warm hug by dinnertime. This recipe delivered in spades. Rich, savory, just the right hint of tang from the pepperoncinis, and those egg noodles soaking up every last drop of goodness? Lord have mercy, it’s a keeper.

Why You’ll Love This Dish

Hands-off comfort: Let your slow cooker do the heavy lifting.
Full-on flavor: Ranch + gravy + butter + pepperoncini = flavor bomb.
Kid and husband approved: Not a noodle left in the pot.
Feeds a crowd: Or makes amazing leftovers (hello, cozy lunch tomorrow).
Simple ingredients: Pantry staples that come together like magic.

Let’s Talk Ingredients

Here’s a quick rundown of what you’ll need — and a few notes from my kitchen to yours:

Beef roast (3 lb) – Chuck roast works beautifully here. It gets fall-apart tender and holds flavor like a dream.
Brown gravy mix (1 oz packet) – Adds depth and richness without needing a whole roux situation. You can use onion gravy mix if that’s what you’ve got.
Dry ranch dressing mix (1 oz packet) – Don’t skip this. Trust me. It balances the beefiness and gives the whole dish a creamy tang.
Pepperoncini peppers (half a 16 oz jar, drained) – These give the dish its signature zing. Mildly spicy, vinegary — a flavor contrast that makes all the difference.
Unsalted butter (1 stick) – Adds richness and melds the flavors. Salted butter works fine, just be gentler with seasoning at the end.
Beef broth (4 cups) – Keeps everything juicy and helps cook the noodles later. Low-sodium is a safe bet if you’re watching salt.
Frozen egg noodles (24 oz) – I swear by the Reames brand if you can find them. They’re hearty and soak up the broth like champs.
Kosher salt and black pepper – To finish things off to your liking.

How to Make It (And Don’t Worry, It’s Mostly Waiting!)

This recipe couldn’t be simpler, but each step matters — especially when you’re working with slow heat and big flavors. Here’s exactly how I make it:

1. Load the Slow Cooker

Grab your trusty 6-quart slow cooker. Nestle the beef roast right down into the bottom — no need to sear or anything. This is a lazy day dish, after all.

2. Season It Up

Sprinkle the brown gravy mix and dry ranch mix right over the top of the meat. Don’t stress about spreading it perfectly — it’ll all melt down in that beautiful broth later.

Now slice up that stick of butter into a few pats and place them over the top of the roast.

3. Bring the Heat (and the Tang)

Scatter the pepperoncini peppers all around the meat — a few on top, a few tucked to the sides. Then pour the beef broth around the roast (not over it, or you’ll rinse off the seasonings).

4. Set It and Forget It

Pop the lid on and cook it on LOW for 8–10 hours. I know, the wait is a little cruel. But while it simmers away, you can get on with your life — and come back to a house that smells like a cozy beefy dream.

5. Shred and Stir

Once that roast is fork tender, go ahead and shred it right in the pot. Use two forks and just pull it apart — it’ll practically fall apart on its own. Stir it up with all the buttery, seasoned broth in there.

6. Add the Noodles

Now’s the fun part. Dump in the frozen egg noodles and stir so they’re nestled into the liquid. Don’t just leave them sitting on top — they need a broth bath.

Turn the slow cooker to HIGH, cover it back up, and cook for 1 to 1 ½ hours more. The noodles will plump up, soften, and soak in every last bit of that flavorful broth.

7. Taste and Season

Before serving, give it a little taste. Add salt and pepper if needed — sometimes the ranch and broth are salty enough, so go easy.

Little Twists to Make It Your Own

Add garlic: A couple of cloves tossed in with the roast? Yes, please.
Cheesy finish: Sprinkle shredded mozzarella or Parmesan on top just before serving. Trust me on this.
Spicy version: Add more pepperoncinis or a dash of crushed red pepper flakes.
Veggie boost: Stir in some baby spinach or cooked peas right before serving for a pop of green.

Storage & Reheating Tips

This recipe stores like a champ. Just scoop any leftovers into an airtight container and refrigerate for up to 4 days.

To reheat, warm on the stovetop over medium-low heat or pop it in the microwave in 30-second bursts. You might need to add a splash of broth or water to loosen things up — those noodles soak up every drop of liquid as they sit.

You can also freeze it, though the noodles can get a little soft after thawing. I like to freeze just the beef and broth, then add fresh noodles when I reheat.

Before You Go…

If you make this Slow Cooker Mississippi Beef Noodles, I’d love to hear about it. Did your family love it as much as mine does? Did you tweak something and make it your own? Drop a comment below or tag me on Instagram — I live for seeing what y’all are cooking.

And hey, if you’re having one of those weeks where everything feels a little upside down — make this. Trust me. One bite and you’ll feel grounded again.

Slow Cooker Mississippi Beef Noodles

Print Recipe Pin Recipe

Prep Time 5

Cook Time 9

Course Main

Cuisine American Comfort, Southern

Ingredients

3 lb beef roast
1 oz packet brown gravy mix
1 oz packet dry ranch dressing mix
0.5 jar pepperoncini peppers, drained (from 16 oz jar)
0.5 cup unsalted butter (1 stick)
4 cups beef broth
24 oz bag frozen egg noodles
Kosher salt and freshly ground black pepper, to taste

Instructions

Place the beef roast in the insert of a 6-quart slow cooker.
Sprinkle the roast with the brown gravy mix and dry ranch dressing mix, then top with the stick of butter.
Arrange the drained pepperoncini peppers around the beef, then pour the beef broth around the roast.
Cover and cook on low for 8–10 hours, until the roast is fork-tender.
Shred the beef directly in the slow cooker and mix it into the cooking liquid.
Add the frozen egg noodles, stir to submerge them in the liquid, and cover.
Cook on high for 1 to 1 1/2 hours more, or until the noodles are tender and plump.
Season with salt and pepper to taste. Serve hot and enjoy!

Notes

You can substitute jarred banana peppers for pepperoncinis for a milder flavor. Leftovers keep well in the fridge for up to 3 days.

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