Savory Mississippi Beef Noodles Recipe for Dinner

Ingredients

• 1 lb beef chuck roast, cut into large chunks
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 cup beef broth
• 0.25 cup sliced pepperoncini (with some juice)
• 2 tablespoons unsalted butter
• 12 oz egg noodles, uncooked
• 0.25 cup heavy cream
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a large slow cooker, add the chunks of beef and sprinkle on the ranch dressing mix, au jus gravy mix, garlic powder, onion powder, and beef broth.
2. Pour the pepperoncini (with some juice) over the beef. Add the butter on top.
3. Cover the slow cooker and cook on low for 6 to 8 hours, or until the beef is tender and easily shredded with a fork.
4. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
5. Once the beef is cooked, shred it in the slow cooker using two forks and mix it well with the juices.
6. Stir in the heavy cream to create a rich sauce. Season with salt and pepper to taste.
7. Add the cooked egg noodles to the slow cooker and gently toss them in the beef mixture until well coated.
8. Serve immediately, garnished with freshly chopped parsley for a pop of color.