🥩 Crockpot Mississippi Beef and Noodles Recipe 🍜
Ingredients:
3 pounds beef chuck roast
1 tablespoon olive oil
1 packet ranch seasoning mix
1 packet au jus gravy mix
4 whole pepperoncini
4 cups low sodium beef broth
1/4 cup juice from jar of pepperoncini
16 ounces dried egg noodles
1/4 cup butter
Fresh minced parsley for garnish
Instructions:
Sear the Beef: Heat olive oil in a skillet over medium-high heat and sear the chuck roast on all sides.
Prepare Crockpot: Transfer the roast to a crockpot. Sprinkle with ranch seasoning and au jus gravy mix. Add pepperoncini, beef broth, and pepperoncini juice to the crockpot.
Cook: Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
Prepare Noodles: About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
Combine and Serve: Shred the beef in the crockpot and add butter. Stir until the butter is melted. Add the cooked egg noodles to the crockpot and stir to combine. Garnish with fresh minced parsley before serving.
🕒 Prep Time: 15 minutes
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