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This cozy crockpot dish mixes tender beef chunks with ranch seasoning, butter, and the zingy tang from pepperoncini peppers. It’s a warm and filling meal that’s great for quick weeknight dinners or laid-back weekends when you want something tasty with hardly any fuss.
I whipped this up on a cold night looking for simple satisfaction. It quickly became a family favorite thanks to that cool creamy and tangy combo.
What You Need
- Beef chuck roast: chopped into pieces to stay juicy and tender when slow-cooked. Pick one with some fat marbling for extra flavor.
- Ranch seasoning mix: gives the sauce a nice savory, herby kick.
- Au jus gravy mix: adds a rich, beefy taste that keeps everything moist.
- Unsalted butter: sliced and stirred in for smooth creaminess.
- Pepperoncini peppers with juice: offer a gentle heat and tanginess that make the dish pop. Use fresh jarred ones with flavorful brine.
- Wide egg noodles: make a great base to soak up all the tasty beef sauce. Fresh or dried works, just cook until firm yet tender.
- Fresh parsley: chopped to top off the dish with a fresh herbal touch.
- Extra pepperoncini (optional): for those who want a bit more spice at the table.
Step-By-Step Cooking
- Start The Beef:
- Put the beef chunks in the crockpot, sprinkle the ranch and au jus mixes evenly. Lay butter slices on top for richness, then dump in the whole jar of pepperoncini peppers with the juice. This mix forms the tasty broth.
- Cook Low And Slow:
- Cover and let it go on low for about eight hours. The slow heat breaks down the beef until it’s super tender and soaked with the tangy buttery flavors.
- Make The Noodles:
- About half an hour before you’re done, cook the wide egg noodles following the package instructions till they’re just right—not mushy. Drain them well.
- Pull Apart And Serve:
- Use two forks to shred the beef right in the crockpot and stir it all up with the pepperoncini juice. Serve the noodles first, then heap generous portions of the shredded beef and peppers on top. Sprinkle with fresh parsley and add more peppers if you want extra kick.
I really like how pepperoncini take a plain beef stew and turn it into something new and exciting. One night I doubled the peppers and my friends loved the bold kick it brought.
Storing Leftovers
Keep leftovers sealed in the fridge for up to four days. Noodles soak up sauce the longer they sit, so it’s best to keep meat and noodles apart if you can.
Switch Things Up
Try swapping beef chuck for brisket or boneless short ribs to get a richer beef taste and a bit of a different texture. If you can’t find ranch seasoning, mix dried herbs like thyme, garlic powder, onion powder, and a pinch of mustard powder to make your own. For more heat beyond the pepperoncini, add slices of jalapeño or a splash of hot sauce.
Great Sides To Try
A simple green salad with a bright vinaigrette nicely balances the rich sauce. Crusty bread is perfect for soaking up leftovers. Steamed green beans or roasted carrots add a fresh pop of color and nutrition to your plate.
This crockpot meal makes dinner comforting and quick so you can relax on busy nights.
Frequently Asked Cooking Questions
- → Which beef cut works best here?
Go with beef chuck roast since it softens nicely and becomes juicy after cooking slow and low.
- → Is there a way to make it spicier?
Absolutely, toss in more pepperoncini or a splash of hot sauce to turn up the heat and flavor.
- → How can I make sure the beef cooks through evenly?
Just keep the beef pieces fully covered in the crockpot liquid so they cook tender all the way.
- → What noodles go best with this beef?
Wide egg noodles are perfect since they’re firm and hold up nicely against the thick sauce and meat.
- → Can I make this dish in advance?
Yes, you can cook the beef ahead and refrigerate it. Warm it up slowly before pouring over fresh noodles.