
Slow-cooked Mississippi beef meets butter-drenched noodles in this cozy dish. Every bite tastes like a warm hug, packed with tender meat and spicy pepper sauce—plus you barely have to lift a finger to get it going.
The first rainy afternoon I made this, my house filled with those mouthwatering smells. Everybody wandered in, asking when we’d eat. Now it’s my ‘bad weather’ staple, and not just for the taste—the aroma brings everyone together.
Delicious Ingredients
- Wide egg noodles: soak up every drop of flavor and carry the beef perfectly—pick ones that are fat and golden
- Ranch seasoning mix: adds a bunch of herby tang that cuts through the richness
- Fresh parsley: gives a pop of green and keeps things feeling fresh—don’t chop it up until you’re ready to serve
- Optional extra pepperoncini: adds a bigger kick if you’re into heat
- Unsalted butter: turns the sauce extra silky—toss in a good chunk for max flavor
- Au jus gravy mix: cranks up the meaty flavor and makes everything savory
- Pepperoncini peppers with juice: this is what brings the zing; pick firm ones for crunch and pour in all the juice
- Beef chuck roast: go for a cut with plenty of marbling for super juicy, tender meat
Easy Directions
- Dish It Up:
- Ladle a big pile of the noodles into each bowl. Top with plenty of the shredded beef and its buttery sauce. Sprinkle with bright parsley and an extra pepperoncini or two if you want.
- Tear Up the Beef:
- Grab two forks and pull the meat apart right in your slow cooker. It should fall apart without a fight, mixing with all those juicy peppers.
- Get Your Noodles Ready:
- Once it’s almost done—about half an hour left—boil salted water and cook your noodles till they’re just right. Drain them quick so they don’t get mushy.
- Cook on Low:
- Pop the lid on your slow cooker and set it on low. Let it do its thing for a full eight hours so the flavors all soak in and the meat gets tender.
- Add Butter and Mixes:
- Scatter the ranch mix and the au jus mix over your meat, then dot it with slices of butter. Pour the whole jar of pepperoncini and their juice on top—this is what brings out that Mississippi magic.
- Set Up the Slow Cooker:
- Pat down the beef roast, slice it into big pieces, and lay ‘em in your slow cooker. This way everything cooks evenly and shredding later is a breeze.

Let’s be honest, those pickled peppers are what makes it all pop. I love seeing everyone’s faces light up after their first tangy bite. Somehow it always turns dinnertime into a mini party.
Leftover Storage
Let everything cool down before sealing it up in containers. Pop them in the fridge for up to three days, or stash portions in your freezer for about two months. To warm it back up, microwave or gently heat on the stove and add a splash of beef broth if you want it extra saucy.
Swap Outs
If you’ve got brisket or pork shoulder instead of chuck roast, they both work great—just watch the cooking time. Any nice sturdy pasta will do if you’re out of egg noodles; pappardelle and rotini are both fun options. To make it less salty, try half the ranch and au jus mixes, and fill in with plenty of garlic and onion powder.
How to Serve
Pile it high in deep bowls with a side of crunchy salad or hot veggies. Try sopping up that extra sauce with chunks of crusty bread, or spoon it all onto creamy mashed potatoes for max cozy vibes.

Background Story
Mississippi pot roast became a big deal thanks to Southern home cooks tweaking their slow cooker tricks. People loved it right away since it’s impossible to mess up. Mixing in noodles makes this a one-dish meal that hits all the comfort buttons.
Recipe FAQs
- → Which beef cut should I use?
Chuck roast is amazing for slow cookers. It gets super soft and shreds easily, soaks up all those yummy flavors, too.
- → Is there another pasta I could swap in?
Wide egg noodles are traditional, but anything sturdy like penne or rotini will do—just keep an eye on the cook time and tweak as needed.
- → Will the pepperoncini make it really spicy?
Nope, they add a mellow zing and just a little warmth. Pop in more if you want extra heat, or keep it mild by using fewer peppers.
- → What’s the trick to making the sauce thick?
Stir together equal parts cornstarch and water—about 2 tablespoons each—then add it in with a half hour left in the slow cooker.
- → What if I have leftovers?
Just pop leftovers in the fridge, tightly sealed. Next time, warm them up gently on the stove or in the microwave—they’ll taste just as good!
- → Can I prep it ahead for later?
For sure! Make a batch any time and divvy up portions. They’re great for fuss-free lunches and dinners all week long.