Crock Pot Mississippi Beef Noodles
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This Crock Pot Mississippi Beef Noodles recipe takes beef noodles up to the next level! The flavor is amazing, and it is super easy to make!
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How to Make Mississippi Beef Noodles in a Crock Pot
Aunt Lou here.
If you have looked around Recipes That Crock very much, you might have noticed that we love Mississippi recipes. (You can find them all here.) I am not sure how we have not made this Crock Pot Mississippi Beef Noodles before, but as soon as I saw the gap in our Mississippi line, I knew I had to make it!
This is a great recipe when you need a cooking time that is all day long. You can quickly put it on in the morning before you leave your home for the day and it will be ready for you to shred when you get home. I love those kind of recipes!
One of the great things about beef in a crock pot is that even the toughest cut of meat becomes fall apart tender if you cook it on low all day. So, no matter what kind of roast you have on hand or find on sale, this recipe will give you wonderfully tender beef alongside your delicious noodles. Win win!
What You Will Need
Ingredients Needed
- 3 lbs beef roast
- 1 Packet Ranch Dressing Mix
- 1 Packet Brown Gravy Mix
- 1/4 Cup Butter (half a stick of butter)
- 6 Pepperoncini
- 4 Cups Beef Broth
- 24 oz Bag Reames Frozen Egg Noodles
Equipment Needed
- Measuring cup
- 6 quart slow cooker
Time Needed
- Prep Time: 5 minutes (or less)
- Cooking Time: 8-10 hours on low with an 30 to 60 minutes on high (With beef, I do not recommend cooking on high. When you cook on low for a long time, it takes even the toughest cut of beef and makes it fork tender.)
Crock Pot Mississippi Beef Noodles
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 Bagย 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 30 minutes to an hour until noodles are tender.
Video
Notes
- Looking for more recipes? Ourย Recipe Finderย can help you find exactly what you need.
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.ย The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes shouldย always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
General Notes
- Looking for more recipes? Ourย Recipe Finderย can help you find exactly what you need.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Can you use an instant pot instead of crock pot to cut down on the time?
Hi Jaime!
You absolutely can. You can follow the steps on this recipe but use the mississippi ingredients: https://www.recipesthatcrock.com/electric-pressure-cooker-beef-noodles/
Enjoy!
We love this recipe and it is always a hit! I use an English Roast that we get from a local farm and have found adding an additional cup or 2 of beef broth helps. So good and feeds 6 easily!
This is my all time favorite recipe! I made it once with leftover smoked Thanksgiving turkey and it was one of the best things I had ever eaten! A side of butter rolls and bacon green beans and itโs the best comfort meal!
I love a new way of serving my roast; just love roast but usually just done with potatoes or rice NEVER noodles!!! I never thought about roast with noodles but nowwww OMG!! Sooo delicious ๐
Its frustrating when you can’t find main ingredients. There are no frozen noodles like that anywhere around us , even at major grocery stores . I ended up doing something totally different. The flavor was good.
Delicious! Excellent flavor, was nervous about the peppers and spice, for myself and our son who won’t touch anything spicy, but he loved this!
Have you ever made this and frozen it? If so, how is it reheated afterwards?
We have not frozen this. I would be concerned with the how the noodles would hold up with freezing and reheating. They might become mushy. The beef would do fine, but I don’t know about the noodles.
I have made this and frozen the leftovers in a freezer bag. I reheated in a pot on the stove. Some of the noodles broke in half while reheating but honestly it was just as good!!
I’m making this now. It smells delicious! I can’t wait for dinner.
I have made this twice now love it!
They was real good, good flavor, will make again
I just made this with a big package of stew meat. Hope it works! It was in the freezer and it sounded delicious.
Do you think this will work?
I think it could work, but the cooking time will change. Watch it closely so you know when the stew meat is tender. Then you can go ahead with the steps to add the noodles since you won’t necessarily need to shred the beef. Of course, if you want to shred the stew meat, you could. I’d love to hear how it turns out!
How did it turn out?
Did this work? Iโm in the same boat with meat.
Pepperocini – Is it 6 whole pepperocinis that are shredded with beef at the end or 6 rings of pepperocini from pre-cut pepperocini slices? Thanks!
It is 6 whole pepperoncinis. I usually take them out right before I shred the beef and then have them available to whoever wants to add them to their serving. Enjoy!
Iโm interested in cooking this with half beef and half venison. Iโm not particularly fond of gamey tasting venison so thought this might be perfect! Any ideas if I need to make other adjustments because the venison is so lean? Thanks!!
I haven’t ever tried this recipe with half beef half venison. Unfortunately, I do not have much experience cooking with venison in general and have not ever cooked it in a crock pot. I think it might be an interesting adjustment to this recipe. If you give it a try, I would love to hear how it turns out.
Is it okay to shorten the time by cooking it on high for half the time?
It is possible to shorten the cooking time by cooking on high, but I do not recommend it. Beef does best when it is cooked on low for a longer time. If you cook it on high, it might turn out tougher instead of fall-apart tender. I hope this helps.
This may be a silly question, but this is my first time cooking beef roast in general. Ithaw it first right? I know some things can be cooked frozen and the 8-10 hour cook time threw me off.
Not a silly question at all! Food safety experts recommend thawing meat before cooking it in a crock pot. You can find more information here: https://ask.usda.gov/s/article/Is-it-safe-to-cook-frozen-foods-in-a-slow-cooker-or-crock-pot. I hope you enjoy this as much as we do!
I have made Mississippi roast many times but never with a brown gravy packet. Usually just the au ju mix. Iโm wondering what the difference would be?
We have made it with both kinds of mixes, and like it both ways. We didn’t find the taste to be much different. Enjoy!
May sound like a silly question but, can you use ground beef instead????
I haven’t tried this recipe with ground beef, but like the idea! If you give it a try, let me know how it goes.
This is a fantastic recipe, I’ve made it many times now for my family of 11. We’ve started swapping out pork roast for the beef because our family is so large and pork is far cheaper. Even still, it’s absolutely delicious! Highly recommend.
Can you use regular egg noodles instead of the frozen? I canโt find them
I haven’t tried this with egg noodles, but I think it could work. However, the cooking time on the noodles will most likely be different, so watch them closely the first time you make it so you can know how to adjust the timing. If you give it a try, let me know how it goes!
I made this recipe this evening and it was totally scrumptious.
I had to use packaged noodles and using those instead of the frozen, it takes 3 hours for the dry packaged noodles.
Thanks for sharing your recipe. I’m sure this will be requested alot by my family.
what type of roast should be used?
We have tried this with a variety of roasts and had great results. Since it is cooking low and slow, you can use whatever roast is on sale. The longer cooking time on low heat is great for taking even a tough cut of beef and making it fork tender. If it isn’t fork tender when you check it, give it a little more time. I hope you enjoy this as much as we do!