Rich, hearty, and dripping with savory Southern flavor, Mississippi Beef and Noodles is the kind of dish that instantly warms both the body and soul. Imagine fork-tender shredded beef, slow-cooked in a deeply flavorful gravy, then ladled generously over buttered egg noodles. It combines the comfort of homestyle cooking with the bold kick of ranch seasoning and pepperoncini tang.
Whether you’re feeding a crowd or prepping make-ahead meals, this dish is a guaranteed favorite. It brings together the ease of crockpot cooking with a payoff that tastes like you spent hours in the kitchen. A rustic, fuss-free dinner that never disappoints.
Ingredients for this Mississippi Beef and Noodles
- 3 to 4 lbs chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 6 to 8 pepperoncini peppers
- 1/4 cup juice from the pepperoncini jar
- 12 oz egg noodles
- Salted water (for boiling noodles)
- Fresh parsley (optional, for garnish)
Step 1: Prepare the Roast
Place the chuck roast into your slow cooker. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top.
Step 2: Add the Flavor
Place the stick of butter directly on top of the roast. Scatter the pepperoncini peppers around the meat and pour in the pepperoncini juice.
Step 3: Slow Cook to Tender Perfection
Cover and cook on LOW for 8 hours, or until the beef is fall-apart tender. Shred the meat directly in the pot using two forks.
Step 4: Cook the Noodles
About 20 minutes before serving, bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain well.
Step 5: Assemble and Serve
Serve a generous portion of shredded beef and rich gravy over a bed of warm egg noodles. Garnish with chopped fresh parsley if desired. Enjoy!
Frequently Asked Questions
Can I use a different cut of beef?
Yes, though chuck roast is ideal for tenderness, cuts like brisket or bottom round can work with adjusted cooking times.
Is it very spicy with the pepperoncinis?
Not at all. The peppers add tang and a mild heat, but it’s balanced and kid-friendly.
Can I cook this on high instead of low?
You can cook it on HIGH for about 4 to 5 hours, though the meat may be slightly less tender than the low-and-slow method.
What noodles are best to use?
Egg noodles are traditional and hold up well, but you can use any pasta you like, such as rotini or even mashed potatoes as a base.
Can I make this ahead of time?
Absolutely. It’s great for meal prep. Just store the beef and noodles separately for best results.
How do I thicken the gravy?
If you want it thicker, remove the lid in the last hour of cooking or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).
Mississippi Beef and Noodles
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 to 8 servings 1x
- Category: Dinner
Description
Comfort food doesn’t get much better than this Mississippi Beef and Noodles. Tender chuck roast is slow-cooked until it melts apart, simmered in a rich blend of ranch seasoning, au jus mix, butter, and tangy pepperoncinis. Ladled over a heap of egg noodles, it makes the ultimate dinner idea for busy families. This easy recipe is perfect for make-ahead meals or weekend food prep, and checks all the boxes: hearty, simple, and deeply satisfying.
Ingredients
3 to 4 lbs chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter (1 stick)
6 to 8 pepperoncini peppers
1/4 cup juice from the pepperoncini jar
12 oz egg noodles
Salted water (for boiling noodles)
Fresh parsley (optional, for garnish)
Instructions
- Place the chuck roast into a slow cooker. Sprinkle with ranch and au jus seasoning mixes.
- Add the butter on top and arrange the pepperoncinis around the meat. Pour in pepperoncini juice.
- Cover and cook on LOW for 8 hours until the beef is tender and shreddable.
- Shred the beef with two forks directly in the slow cooker.
- Boil egg noodles in salted water until al dente, then drain.
- Serve the shredded beef and gravy over the noodles. Garnish with parsley.