Crock Pot Beef and Noodles is inspired by a classic Midwestern dish. This one is so easy to make using chuck roast and egg noodles.
These Beef and Noodles are made with incredibly delicious leftover Mississippi Pot Roast. They are quick and easy to make, and have become my family’s favorite way to use up leftover pot roast!
When I was researching this recipe, I found out, like any other classic dish, it has about a thousand different variations. But the base of all the recipes were similar: slow cooked beef in a thick broth with egg noodles. I figured that I could work with that so I took my base for BEST BEEF STEW and just built on that. And I cooked it all in the crock pot because I wanted that slow cooked, tender beef flavor. It turned out delicious!
Nutrition:
Calories: 560kcal | Carbohydrates: 49g | Protein: 37g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 165mg | Sodium: 551mg | Potassium: 670mg | Fiber: 2g | Sugar: 1g | Vitamin A: 202IU | Calcium: 54mg | Iron: 4mg
Crock Pot Mississippi Beef Noodles Ingredients
3 lbs beef roast
1 Packet Ranch Dressing Mix
1 Packet Brown Gravy Mix
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Ingredients
3 lbs beef roast
1 Packet Ranch Dressing Mix
1 Packet Brown Gravy Mix
1/4 Cup Butter
6 Pepperoncini
4 Cups Beef Broth
24 oz Bag Reames Frozen Egg Noodles
Instructions
Place roast in a 6 quart slow cooker.
Sprinkle with mixes and place butter in the middle of the roast
Place pepperoncinis around the roast
Pour your broth around the outside of your roast
Cook on low for 8-10 hours until fork tender.
Taking two forks, shred roast and mix well with juices.
Add frozen noodles, mixing well to submerge noodles in liquid.
Cover and cook on high for 1-1.5 hours until noodles are tender.
Adapted from recipesthatcrock.com