- 1 jar (16 oz) pepperoncinis (with juice)
- ½ cup unsalted butter
- 3 cups egg noodles
- 4 cups beef broth
- Salt and pepper to taste
Equipment Needed
- Crockpot
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Serving bowls
Step-by-Step Instructions
Let me walk you through how I make Crockpot Mississippi Beef and Noodles. First, I start by preparing the beef. I take my beautiful chuck roast, trim off any excess fat—just enough to ensure it doesn’t become too greasy—and season it lightly with salt and pepper. I’ve learned that a small amount of seasoning at this stage helps enhance the overall flavor without overpowering it later.
Next, I grab my trusty Crockpot and place the beef in. Then, I sprinkle the ranch and au jus mixes evenly over the roast. The aroma of those seasoning packets alone is enough to make my mouth water! After that, I take a jar of pepperoncinis—yes, the whole jar, juice and all—because trust me, that tangy essence is crucial. I pop the butter on top, feeling a little excited about the richness it’s going to bring to this dish.
Now, I set my Crockpot on low for about 8 hours. The wait is torturous because I can already imagine how flavorful it will be! Throughout the day, I get to enjoy the mouthwatering scent wafting through my kitchen. When the timer ticks down, I can hardly contain my excitement. It’s time to shred that beautifully tender beef! I pull it out, shred it with two forks, and toss it back into the sauce. Oh, it’s a glorious mess already!(See the next page below to continue…)