Imagine tender, melt-in-your-mouth beef, slowly simmered in a rich, tangy, and incredibly savory gravy, all combined with silky egg noodles. This Slow Cooker Mississippi Noodles dish is the epitome of effortless comfort food! Taking inspiration from the viral Mississippi Pot Roast, this pasta version delivers all those beloved flavors in a creamy, satisfying, and easy-to-make meal. It’s perfect for cozy nights, family gatherings, or any time you crave a deeply flavorful and fuss-free dinner.
Why I Love This Recipe
I’m a huge fan of “set it and forget it” recipes that produce incredibly rich and complex flavors, and these Slow Cooker Mississippi Noodles absolutely nail it! What I truly adore is how the slow cooker transforms humble beef into incredibly tender, fall-apart perfection, absorbing all the savory, tangy, and slightly spicy notes from the classic Mississippi ingredients. The real magic happens when those silky egg noodles are stirred in at the end, soaking up all that luscious, creamy gravy. It feels incredibly comforting and indulgent, yet the active prep time is minimal, making it a fantastic, fuss-free go-to for busy weeknights. It’s a guaranteed crowd-pleaser that simplifies a gourmet-tasting meal!
Ingredients:
- 2-3 lbs boneless beef chuck roast, trimmed and cut into 2-inch chunks
- 1 (1 oz) packet ranch dressing mix (dry)
- 1 (1 oz) packet au jus gravy mix (dry)
- ½ cup unsalted butter (1 stick)
- 4-5 pepperoncini peppers (whole or sliced), plus 2 tbsp juice from the jar
- 4 cups beef broth
- 12-16 oz wide egg noodles
- Optional: ½ cup heavy cream, for extra creaminess at the end
- Salt and black pepper to taste
- Fresh parsley or chives, chopped (for garnish)
Swaps and Notes
- Beef Roast: Boneless beef chuck roast is ideal for its marbling and ability to become incredibly tender when slow-cooked. Other stewing cuts of beef can also work.
- Ranch Dressing Mix: Use a standard packet of dry ranch dressing mix.
- Au Jus Gravy Mix: This adds a savory, beefy depth. Ensure it’s the “au jus” type, not a thicker brown gravy mix.
- Butter: Unsalted butter is preferred. The butter melts down to create a rich gravy.
- Pepperoncini Peppers: These provide a unique tangy, slightly spicy flavor. Use whole or sliced, depending on your preference. The juice from the jar is essential for the signature Mississippi flavor.
- Beef Broth: Use a good quality beef broth or stock. Low-sodium is recommended to control overall saltiness.
- Egg Noodles: Wide egg noodles are classic for absorbing the rich sauce. Any medium-sized pasta like penne or rotini could be used, but egg noodles are preferred for their soft texture.
- Heavy Cream (Optional): This adds an extra layer of richness and creamy indulgence at the very end, making the sauce truly decadent.
- Seasoning: Adjust salt and pepper to taste. Remember that the ranch and au jus mixes add significant salt.
Instructions:
1. Combine Ingredients in Slow Cooker: Place the 2-3 lbs boneless beef chuck roast chunks in the bottom of your slow cooker. Sprinkle the 1 (1 oz) packet ranch dressing mix and 1 (1 oz) packet au jus gravy mix evenly over the beef. Place the ½ cup unsalted butter (1 stick) on top of the beef. Add the 4-5 pepperoncini peppers and 2 tablespoons of pepperoncini juice from the jar into the slow cooker. Pour 4 cups beef broth over everything.
2. Cook: Cover the slow cooker with its lid. Cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, or until the beef is incredibly tender and easily pulls apart with a fork.
3. Shred Beef & Prepare Gravy: Once the beef is cooked through and tender, remove it from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. In the slow cooker, whisk the remaining liquid and aromatics to combine and ensure the gravy mixes. You can remove the pepperoncini peppers at this point or leave them in. Return the shredded beef to the slow cooker and stir it into the flavorful gravy.
4. Cook Egg Noodles (Separately): While the beef finishes, cook the 12-16 oz wide egg noodles according to package instructions until al dente. Drain well.
5. Combine & Finish: Add the cooked egg noodles directly to the slow cooker with the shredded beef and gravy. Stir gently to combine, ensuring the noodles are fully coated in the luscious sauce. If using, stir in the optional ½ cup heavy cream for extra creaminess. Taste and adjust seasoning with salt and black pepper as needed.
6. Serve: Ladle the warm, comforting Slow Cooker Mississippi Noodles into bowls. Garnish with fresh chopped parsley or chives if desired. Serve immediately and savor every rich, tender, and incredibly satisfying bite!
Tips for Success
- Chuck Roast is Key: This cut has enough fat and connective tissue to break down into incredibly tender meat over long cooking.
- Don’t Skimp on Pepperoncini Juice: The juice adds a unique tangy flavor that’s essential for “Mississippi” dishes.
- Low and Slow for Tenderness: Cooking on LOW for longer yields the most tender, fall-apart beef.
- Add Noodles at the End: Cooking noodles separately and adding them at the very end prevents them from becoming mushy in the slow cooker.
- Adjust Creaminess: The optional heavy cream makes the dish truly decadent. Add more or less to your preference.
- Taste and Adjust Seasoning: The mixes add salt, so taste before adding more.
Serving Suggestions and Pairings
Slow Cooker Mississippi Noodles is a complete and incredibly hearty meal on its own, perfect for any cozy occasion.
- Simple Side: A light green salad with a vinaigrette can offer a refreshing contrast.
- Crusty Bread: Serve with crusty bread for soaking up any extra gravy.
- Drinks: Pair with iced tea, a light red wine, or a simple sparkling water.
- For other comforting pasta dishes or slow cooker meals, explore these Chefmaniac.com favorites:
Storage and Leftover Tips
This slow cooker dish is excellent for making ahead, and leftovers are often even better the next day as the flavors deepen!
- Make Ahead: You can prepare the beef and gravy mixture in the slow cooker a day in advance. Shred, then refrigerate. Cook noodles and combine just before serving.
- Refrigeration: Store any leftover Slow Cooker Mississippi Noodles in an airtight container in the refrigerator for up to 3-4 days. The noodles will absorb more sauce and the gravy will thicken.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. You will likely need to add a splash of extra beef broth or heavy cream to re-loosen the sauce and bring it back to the desired consistency.
- Freezing: The beef and gravy (without the noodles) can be frozen. Once completely cooled, transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Cook fresh noodles when serving from frozen.
Final Thoughts
These Slow Cooker Mississippi Noodles are a true masterpiece of comfort food – tender, flavorful beef in a rich, tangy gravy, perfectly combined with silky egg noodles. It’s an easy-to-make dish that yields profoundly satisfying results, perfect for any occasion that calls for ultimate warmth and deliciousness. Get ready to indulge in this unforgettable taste of homemade comfort!
What are your go-to slow cooker comfort food recipes, or do you have a secret ingredient that makes your beef dishes extra tender? Share your insights and feedback in the comments below, and don’t forget to follow
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