This Crock Pot Mississippi Beef Noodles recipe takes the internet-famous Mississippi pot roast and gives it a cozy twist by serving it over tender egg noodles. It’s hearty, full of tangy, buttery, savory flavor, and perfect for family dinners or easy meal prep — all done in the slow cooker!
⏱️ Prep Time
Prep: 10 minutes
Cook: 8 hours (low) or 4–5 hours (high)
Total: 8–9 hours
🧰 Equipment
Crock Pot / slow cooker (6-quart or larger)
Tongs or two forks (for shredding beef)
Saucepan (for noodles)
Mixing spoon
📝 Ingredients
For the Beef:
3–4 lbs chuck roast (boneless beef)
1 packet ranch seasoning mix (1 oz)
1 packet au jus gravy mix (or brown gravy mix, 1 oz)
6–8 pepperoncini peppers (plus 1–2 tbsp juice)
1 stick (1/2 cup) unsalted butter
Salt & pepper, to taste (optional)
For the Noodles:
12 oz egg noodles (or wide pasta of choice)
1/2–1 cup reserved beef juices (optional, to mix in)
ℹ️ Ingredient Notes
Chuck Roast: Ideal for slow cooking — becomes super tender.
Pepperoncinis: Add tang and mild heat; adjust to taste.
Butter: Adds richness. Use unsalted to control sodium.
Noodles: Egg noodles are classic, but fettuccine or rotini work too.
👩🍳 Instructions
Season & Load Crock Pot:
Place chuck roast in the slow cooker.
Sprinkle ranch and au jus packets over the top.
Add butter, whole pepperoncinis, and a splash (1–2 tbsp) of pepperoncini juice.
Slow Cook:
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until meat shreds easily.
Shred Beef:
Remove roast, shred with two forks, and discard excess fat.
Return shredded beef to the slow cooker and stir to mix with juices. Taste and adjust seasoning if needed.
Cook Noodles:
Cook noodles separately according to package instructions. Drain and set aside.
Combine & Serve:
Stir noodles into the shredded beef and sauce in the Crock Pot, or serve beef over noodles.
Optionally stir in 1/2 to 1 cup reserved cooking juices to moisten noodles.
🔢 Nutrition Facts (Per serving, approx. for 6 servings)
Will vary based on roast size and noodle type.
Calories: 520
Protein: 38g
Fat: 26g
Carbs: 32g
Sodium: 850mg
Fiber: 2g
💡 Tips & Variations
🔁 Variations:
Creamy Version: Stir in 1/4 cup sour cream or cream cheese before adding noodles.
Spicy Kick: Add crushed red pepper flakes or hot pepperoncini.
Low-Carb: Serve over mashed cauliflower, zoodles, or spaghetti squash.
✅ Tips:
Don’t over-salt — the seasoning packets and butter add plenty of flavor.
Use leftover meat for sandwiches, wraps, or tacos the next day.
To avoid mushy noodles, don’t cook them in the Crock Pot — add them last.
