Mississippi beef and noodles is a slow cooker dinner that needs almost no prep and rewards you with tender, buttery, tangy beef. A chuck roast simmers all day with ranch seasoning, au jus gravy mix, and butter until it shreds with a fork.
Spooned over a bed of egg noodles, the rich juices turn into an instant sauce. It is the kind of meal you can start in the morning, forget about, and come home to a kitchen that smells wonderful.
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Why This Mississippi Beef and Noodles Recipe Works
Chuck roast is full of connective tissue, which is exactly what you want for slow cooking. Eight hours on low turns that tissue into gelatin, so the beef is moist and shreds easily instead of drying out.
Butter melts into the seasoning and the beef juices, making a glossy, savory sauce. The ranch mix brings herbs and tang, and the au jus mix adds a deep, beefy flavor, so you do not need to add anything else for flavor.
A cup of low sodium beef broth keeps enough liquid in the cooker to coat the noodles later. Because the two seasoning packets already contain plenty of salt, you never need to add any extra to the beef.
Ingredients for Mississippi Beef and Noodles
- 2 pounds beef chuck roast, trimmed and cut into 2 inch chunks
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- 1/2 cup unsalted butter, sliced
- 1 cup low sodium beef broth
- 12 ounces egg noodles
- 2 teaspoons kosher salt, for the pasta water
- 2 tablespoons chopped fresh parsley, for garnish
Chuck roast. Look for a roast with visible marbling. Trim the thick outer fat but leave the thin streaks inside, since they melt and add flavor.
Ranch seasoning mix. The blend of herbs, garlic, and onion seasons the beef and gives the juices their tang.
Au jus gravy mix. It adds savory depth and slightly thickens the cooking juices into a light gravy.
Butter. Unsalted butter smooths the sharp seasoning and enriches the sauce. Place the slices on top so they melt down over the meat.
Egg noodles. Wide egg noodles soak up the juices well. Cook them just before serving so they stay tender and do not turn mushy.
How to Make Mississippi Beef and Noodles
1. Prep the beef Trim the roast and cut it into 2 inch chunks. Place the beef in the bottom of a 6 quart slow cooker.
2. Season the roast Sprinkle the ranch mix and the au jus mix over the beef, then pour the broth around the edges so it does not wash off the seasoning.
3. Add the butter Lay the butter slices over the top of the seasoning.
4. Cook low and slow Cover and cook on low for 8 hours, until the beef is fork tender and falls apart with gentle pressure.
5. Shred the beef Use two forks to shred the beef right in the cooker, then stir it through the juices so every piece is coated.
6. Cook the noodles Boil the noodles in salted water according to the package directions, usually 7 to 9 minutes, and drain well.
7. Serve Spoon the beef and juices over the noodles and top with fresh parsley.
How to Serve Mississippi Beef and Noodles
Spoon the beef and its juices over the noodles while everything is steaming hot. Warm fluffy homemade dinner rolls and crisp air fryer garlic bread slices are ideal for soaking up the sauce. For vegetables, add Parmesan garlic roasted Brussels sprouts or a simple plate of air fryer asparagus.
How to Store and Reheat Mississippi Beef and Noodles
Store the beef and juices in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 3 months. Keep any extra noodles in a separate container for up to 3 days, since cooked noodles turn soft when frozen. Thaw frozen beef overnight in the refrigerator, then reheat in a saucepan over medium heat or in the microwave until steaming hot, at least 165 degrees F, adding a splash of broth if the juices have thickened.
Tips and Variations for Mississippi Beef and Noodles
Never use frozen beef. Thaw the roast fully before it goes into the slow cooker so it moves through the unsafe temperature zone quickly.
Skip the extra salt. Both packets are salty, so taste at the end before adding anything.
Add pepperoncini. A handful of pepperoncini peppers and a spoonful of their brine adds a classic tangy kick.
Add vegetables. Carrots and potatoes cut into large chunks can go in with the beef for a complete one pot meal.
Keep the lid on. Each time you lift the lid, you lose heat and add 15 to 20 minutes to the cook time.
Use a cut with fat. Lean roasts like round can turn dry, so stick with chuck.
Swap the starch. Mashed potatoes, rice, or buttered pasta also work under the beef.
Follow slow cooker safety. The Clemson slow cooker food safety fact sheet explains safe thawing, filling, and holding temperatures.
Frequently Asked Questions About Mississippi Beef and Noodles
Can I make mississippi beef and noodles on high?
Yes. Cook on high for 4 to 5 hours, until the beef shreds easily. Low gives more tender results, so use it when you have time.
How do I thicken the juices for mississippi beef and noodles?
Stir 1 tablespoon of cornstarch into 2 tablespoons of cold water, mix it into the hot juices, and cook on high for 10 minutes until thickened.
Can mississippi beef and noodles be frozen?
Freeze the beef and juices without the noodles for up to 3 months. Cook fresh noodles when you reheat.
Do I need to brown the beef first?
No. Browning adds a little more flavor but is not needed because the seasoning mixes provide plenty of depth.
Why is there so much butter?
The butter melts into the juices and makes a smooth, rich sauce. You can use 1/4 cup if you want a lighter dish.
Crockpot Mississippi Beef and Noodles with Ranch and Au Jus
Equipment
- 6-quart slow cooker
- Two forks
- Large pot
Ingredients
Main Ingredients
- 2 lb beef chuck roast trimmed and cut into 2 inch chunks
- 1 packet ranch seasoning mix about 1 ounce
- 1 packet au jus gravy mix about 1 ounce
- ½ cup unsalted butter sliced
- 1 cup low sodium beef broth
- 12 oz egg noodles dry
- 2 tsp kosher salt for the pasta water
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Load the cooker. Add the beef chunks to a 6 quart slow cooker and sprinkle with the ranch and au jus mixes. Pour in the broth and top with the butter slices.
- Slow cook. Cover and cook on low for 8 hours until the beef is fork tender.
- Shred. Shred the beef with two forks and stir it through the juices.
- Boil the noodles. Cook the egg noodles in boiling salted water for 7 to 9 minutes and drain.
- Serve. Spoon the beef and juices over the noodles and garnish with parsley.
