Crock Pot Mississippi Beef Noodles – Tender Beef with Rich Gravy
Crock Pot Mississippi Beef Noodles is a comforting slow cooker dinner made with tender shredded beef, savory ranch and brown gravy seasoning, buttery pepperoncini, and hearty egg noodles. The beef cooks slowly in a rich, flavorful broth until fork-tender, then combines with frozen egg noodles for an easy family-friendly meal perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Ingredients
- 3 pounds beef roast, such as chuck roast
- 1 packet ranch dressing mix
- 1 packet brown gravy mix
- 1/4 cup butter
- 6 pepperoncini peppers
- 4 cups beef broth
- 1 (24-ounce) bag Reames frozen egg noodles
Instructions
Instructions
- Place the beef roast in the slow cooker.
- Sprinkle the ranch dressing mix and brown gravy mix evenly over the roast.
- Add the butter and pepperoncini peppers, then pour the beef broth around the meat.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and reaches a safe temperature.
- Transfer the beef to a plate and shred it with two forks. Remove any large pieces of fat, then return the shredded beef to the slow cooker.
- Stir in the frozen egg noodles, making sure they are mostly submerged in the hot broth. Cover and cook on HIGH for approximately 45–60 minutes, stirring occasionally, until the noodles are tender. Follow the package instructions and check frequently to avoid overcooking.
- If the mixture becomes too thick, add a little extra beef broth. If it is too soupy, cook uncovered briefly while stirring.
- Stir everything together, taste, and adjust the seasoning if needed. Serve warm.
Notes
Notes
- Chuck roast is a good choice because it becomes tender and easy to shred during slow cooking.
- Add the frozen egg noodles after the beef is fully cooked; adding them too early can make them overly soft.
- Noodle cooking time can vary, so check for tenderness regularly and follow the package directions when possible.
- The ranch mix, gravy mix, and broth can make this dish salty. Use lower-sodium beef broth if preferred, and taste before adding extra salt.
- For food safety, whole beef roasts should reach at least 145°F (63°C) with a 3-minute rest, but for shreddable beef, cook until fork-tender, typically around 195–205°F (91–96°C).
- Nutrition values are estimates per serving and will vary with the beef cut, broth, and noodles.