Crockpot Mississippi Beef and Noodles with Ranch and Au Jus
Chuck roast slow cooked with ranch seasoning, au jus mix, and butter, then shredded over egg noodles.
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.
Notes
Substitutions: Use mashed potatoes or rice in place of egg noodles.
Tips: Do not add extra salt to the beef, since both seasoning packets are salty. Thaw the roast completely before cooking.
Storage: Refrigerate the beef and juices for up to 4 days or freeze for up to 3 months, and reheat until steaming hot, at least 165 degrees F.