Slow Cooker Mississippi Beef Noodles
A beef roast slow-cooks with ranch, gravy seasoning, butter, pepperoncini, and broth before being shredded with hearty egg noodles.
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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.
Nutrition
Serving: 1servingsCalories: 932kcalCarbohydrates: 75gProtein: 40gFat: 50gSaturated Fat: 18.3gTrans Fat: 1gCholesterol: 145mgSodium: 1333mgFiber: 3gSugar: 5g