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

Scale

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.