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Slow Cooker Mississippi Beef Noodles

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Prep Time 5 minutes
Cook Time 9 minutes
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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