Crock Pot Mississippi Beef Noodles

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This Crock Pot Mississippi Beef Noodles recipe is the ultimate comfort food, combining tender, slow-cooked beef with rich, savory flavors and hearty egg noodles. The zesty kick from pepperoncini peppers and the ease of a slow cooker make this a perfect dish for busy days or cozy family dinners. I love tossing this together in the morning and coming home to a warm, satisfying meal that fills the house with mouthwatering aromas. It’s a crowd-pleaser that’s as simple as it is delicious!

Ingredients List

  • 3 lbs beef roast
  • 1 packet Ranch Dressing Mix
  • 1 packet Brown Gravy Mix
  • ¼ cup butter
  • 6 pepperoncini peppers
  • 4 cups beef broth
  • 24 oz bag Reames Frozen Egg Noodles

Step-by-Step Instructions

  1. Place the beef roast in a 6-quart slow cooker.
  2. Sprinkle the Ranch Dressing Mix and Brown Gravy Mix evenly over the roast.
  3. Place the butter on top of the roast, then arrange the pepperoncini peppers around it.
  4. Pour the beef broth around the edges of the roast, avoiding washing off the seasonings.
  5. Cover and cook on low for 8-10 hours, or until the roast is fork-tender.
  6. Shred the roast using two forks, mixing it well with the juices in the slow cooker.
  7. Add the frozen egg noodles, stirring to ensure they are fully submerged in the liquid.
  8. Cover and cook on high for 30 minutes to 1 hour, or until the noodles are tender.
  9. Serve warm and enjoy!

Prep and Cooking Time

  • Prep Time: 10 minutes
  • Cooking Time: 8-10 hours (plus 30-60 minutes for noodles)
  • Total Time: 8.5-11 hours
  • Servings: 6-8

Serving Suggestions

Serve this hearty dish in deep bowls with a sprinkle of fresh parsley for a pop of color. Pair it with crusty bread or dinner rolls to soak up the flavorful broth. For a complete meal, add a simple green salad or steamed green beans on the side. It’s also great with a dollop of sour cream for extra creaminess!

Storage and Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat in a microwave-safe dish on medium power for 2-3 minutes, stirring halfway, or warm in a saucepan over medium heat until heated through. Add a splash of beef broth if the mixture seems dry.
  • Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that noodles may soften slightly after freezing.