Dinner

Crockpot Mississippi Beef and Noodles Recipe

ByAiden Wells October 28, 2025October 28, 2025

Introduction

This Crockpot Mississippi Beef and Noodles recipe is a comforting, flavorful meal perfect for busy days. Tender beef slow-cooked with savory seasonings pairs perfectly with buttery egg noodles for an easy, hearty dinner.

A white bowl holds three layers of pasta and shredded meat. The bottom layer is wide, flat pasta pieces in a warm yellow color with a soft, slightly curled texture. The middle layer features tender, shredded brown meat mixed evenly throughout the pasta. The top layer is a mix of pasta and meat, all sprinkled with small, bright green chopped herbs. The dish looks glossy with a light coating of sauce. The background is a white marbled texture with part of a kitchen appliance blurred behind the bowl. photo taken with an iphone --ar 4:5 --v 7

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
¼ cup juice from jar of pepperoncini
16 ounces dried egg noodles
¼ cup butter
Fresh minced parsley (for garnish)

Instructions

Step 1: Heat a large skillet over high heat until hot. Add olive oil and heat until shimmering. Sear the beef chuck roast on all sides until nicely browned.
Step 2: Transfer the roast to a 6-quart crockpot. Sprinkle the ranch seasoning mix and au jus gravy mix over the roast.
Step 3: Top the roast with whole pepperoncini, beef broth, and the ¼ cup pepperoncini juice.
Step 4: Cover and cook on low for 8 hours or high for 5 hours, until the beef shreds easily with a fork.
Step 5: Remove the beef and shred it with two forks. Stir the shredded beef back into the broth in the crockpot.
Step 6: Add dried egg noodles to the crockpot and stir to combine. Place pats of butter on top.
Step 7: Cover and cook on high for 30 minutes or until the noodles are tender. Check at 20 minutes to avoid overcooking, as times may vary by crockpot.
Step 8: Stir noodles and beef together. Serve hot, garnished with fresh minced parsley.

Tips & Variations

For extra flavor, sprinkle a little garlic powder or onion powder when seasoning the beef before searing.
Use wide egg noodles for a more rustic texture, or swap in pappardelle for a different look.
If you prefer less tang, reduce the number of pepperoncini or drain them before adding.
Add a handful of frozen peas or chopped carrots with the noodles for extra color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through. To prevent noodles from drying out, add a splash of beef broth when reheating.

How to Serve

This image shows a close-up of a black slow cooker filled with wide yellow pasta noodles mixed with shredded brown meat. The noodles have a soft, slightly curly texture, and the meat looks tender and juicy, evenly spread throughout the pasta. The inside rim of the slow cooker is shiny and smooth. The slow cooker sits on a white marbled surface, and a white cloth with blue stripes is partly visible on the side. The lighting highlights the glossiness of the noodles and meat, creating a warm, inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, beef chuck roast is ideal for slow cooking due to its marbling, but you can use brisket or a stew beef cut as alternatives. Just ensure the meat becomes tender enough to shred.

Can I make this recipe in an Instant Pot?

Absolutely. Sear the beef using the sauté function, then cook on high pressure for about 60 minutes with natural release. Add noodles and butter afterward, then cook on sauté until noodles are tender.