Crockpot Mississippi Beef and Noodles
Ingredients:
2 pounds beef chuck roast, trimmed of excess fat
1 packet (1 ounce) ranch seasoning mix
1 packet (1 ounce) au jus gravy mix
1/2 cup unsalted butter, sliced
8-ounce jar pepperoncini peppers, with juice
12 ounces wide egg noodles
Salt and pepper, to taste
Chopped fresh parsley, for garnish (optional)
Instructions:
Cut the beef chuck roast into large chunks and season generously with salt and pepper.
In a large skillet over medium-high heat, sear the beef on all sides until browned. Transfer the beef to a slow cooker.
Sprinkle the ranch seasoning mix and au jus gravy mix over the beef. Place the sliced butter and pepperoncini peppers (including the juice) on top of the beef.
Cover and cook on low for 8 hours or on high for 4-5 hours, or until the beef is tender and easily shreds with a fork.
About 30 minutes before serving, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Using two forks, shred the beef in the slow cooker. Mix the shredded beef with the cooking juices and pepperoncini peppers.
Serve the shredded beef over cooked egg noodles. Garnish with chopped fresh parsley, if desired.
Enjoy your delicious Crockpot Mississippi Beef and Noodles!