This crockpot Mississippi beef and noodles is the perfect comfort food, made so easily in the slow cooker! You’ll love the combination of savory beef and tender egg noodles – made with about 10 minutes of hands on time!
At this point, I’m pretty sure everyone has at least heard of the famous Mississippi roast. If not, you’ll definitely want to check out our recipe for Mississippi pot roast – it cooks in the crockpot and turns into the most tender, flavorful roast you’ll ever make.
Of course, it’s such a family favorite that we didn’t stop there. We’ve since made Mississippi pot roast with potatoes and carrots (this one in the oven!) as well as Mississippi Sliders with the leftover roast.
We even have a recipe for Mississippi Chicken! Basically, we love all things Mississippi around here – the combo of au jus and ranch seasoning with pepperoncini just makes for such a flavorful meal and it’s beyond easy!
This time around we added noodles to the mix and the result is total comfort food. It reminds me of a dish that my grandma used to make but with more bold, addictive flavor that keeps you coming back for ‘just one more bite.’
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Chuck Roast – This flavorful cut of beef will come out perfectly tender and easy to shred after slow cooking! Look for a well marbled chuck roast for the most flavor.
Seasoning – You’ll add a packet of ranch seasoning mix and au jus seasoning mix to add in with the roast. It’ll add lots of flavor to the beef! Note: You’ll want to use ranch seasoning and not ranch dip mix – the seasoning is less salty than the dip mix and it does make a difference in the final product.
Beef Broth – We’re using low sodium beef broth to keep the final dish from being overly salty. It adds a nice, hearty flavor to the beef and noodles.
Pepperoncini Peppers – I like to use whole pepperoncini peppers, but the sliced kind will work too. Use the jarred variety and keep some of the juice. It’ll go in with the roast to add some extra flavor.
Egg Noodles – The nice thing about noodles is that they easily soak up lots of other flavors and these are cooking right in the crockpot with all that flavorful liquid.
What We Love About This Recipe:
- The crockpot makes this an easy weeknight dinner, and everyone will love walking in the door to the smells of the Mississippi roast.
- The pepperoncini peppers add so much flavor to this recipe without making it spicy. Just a little zip and tang that’s hard to resist.
- The noodles cook right in the crockpot – no need to boil a pot of water!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
How to Make Mississippi Beef with Noodles:
Sear: To get started you’ll want to sear the chuck roast to add some flavor. Heat some oil in a large skillet over high heat and sear the roast on all sides until it is nicely browned. This is optional if you’re in a hurry, but it does add flavor!
Seasoning: After searing the chuck roast transfer it to your crockpot and then sprinkle on the packet of ranch seasoning and au jus seasoning. Top the beef with the pepperoncini peppers, pour in the beef broth, and finally pour on the pepperoncini juice.
Slow Cook: Cover the crockpot and cook on low for 8 hours or high for 5 hours. When the Mississippi pot roast has finished cooking you can remove the beef from the crockpot and shred with a fork. Stir the shredded beef back into the broth.
Every crockpot cooks differently, so you’ll just want to keep cooking the meat until it easily shreds apart with a fork. Your crockpot may take more or less time depending on how hot it runs. It’s difficult to overcook beef in a crockpot like this, so if it’s tough it just needs more time cooking.
Noodles: After adding the shredded beef back in you can now stir in the dried egg noodles until they’re well combined with the beef and broth.
Top it all off with a few pats of butter and then cover the crockpot and continue slow cooking on high for 30 minutes, or until the noodles are tender. Serve it hot topped with some fresh parsley!
Our noodles cooked perfectly in 30 minutes, but it will depend on how hot your crockpot runs. Stir them after 20 minutes to check for doneness and keep an eye on them.
Buns In My Oven Favorites!
We only share recipes that we absolutely LOVE here on Buns In My Oven, but everyone has favorites, even me! We created a section of recipes that are my personal favorites and this one made the cut! Check out all of our Favorite Recipes here!
This is a pretty fool-proof recipe, but here are a few tips to ensure your dish turns out just perfect!
Seasoning – Be sure to use ranch seasoning and not ranch dip mix. The seasoning has quite a bit less sodium than the dip and will make for a less salty finished product. If you’re especially sensitive to salt, use unsalted butter as well.
Pasta – We use dry Amish egg noodles (buy at your local grocer for a better price) and cook them right in the crockpot. This is super simple, but every crock pot does cook a bit differently (some run hotter than others). Check the pasta for doneness at the 20 minute mark and keep an eye on it. When it’s tender, it’s ready to eat!
Picky Eaters – Got a couple eaters that might freak out if they see a pepper in their dinner? We keep them whole and just pick them out when shredding the beef. You’ll still get the flavor, without the offensive green things. 😉
If you have leftovers you can keep them in the fridge in an airtight container for about 4-5 days. Reheat in the microwave.
If you are wondering why it is called Mississippi beef or Mississippi pot roast, the answer is simple! A person in Mississippi came up with the recipe, it got really popular, and the rest is history!
Yes, you can! Our recipe was developed with just the right amount of liquid to cook the noodles right in the slow cooker. Timing may vary slightly as all crockpots cook a bit different – some run hotter than others.
More Crockpot Favorites:
Crockpot Mississippi Beef and Noodles
- 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
- ¼ cup juice from jar of pepperoncini
- 16 ounces dried egg noodles
- ¼ cup butter
- Fresh minced parsley for garnish
- Heat a large skillet over high heat until hot. Add the oil and heat until shimmering. Add the roast to the skillet and sear on all sides until nicely browned.
- Transfer the roast to a 6 quart crockpot and sprinkle on the ranch seasoning and au jus. Top with the pepperoncini, beef broth, and pepper juice.
- Cover the crockpot and cook on low for 8 hours or high for 5 hours, until the beef shreds easily with a fork (see notes).
- Remove the beef from the crockpot to shred. Stir the beef back into the broth. Add the dried egg noodles to the crockpot and stir to combine. Top with pats of butter
- Cover the crockpot and cook on high for 30 minutes or until the noodles are tender. Check after 20 minutes as all crockpots cook differently.
- Stir the noodles and beef together and serve topped with fresh parsley.
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