Crockpot Mississippi Beef and Noodles Recipe
Heat olive oil in a skillet over medium-high heat and sear the chuck roast on all sides.
Transfer the roast to a crockpot. Sprinkle with ranch seasoning and au jus gravy mix.
Add pepperoncini, beef broth, and pepperoncini juice to the crockpot.
Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
Shred the beef in the crockpot and add butter. Stir until the butter is melted.
Add the cooked egg noodles to the crockpot and stir to combine.
Garnish with fresh minced parsley before serving.
Servings: 6-8
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