Ingredients
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- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 whole pepperoncini
- 4 cups low low-sodium beef broth
- ¼ cup juice from a jar of pepperoncini
- 16 ounces dried egg noodles
- ¼ cup butter
- Fresh minced parsley for garnish
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Instructions
- Over high heat, Heat a large skillet until hot.
- Add the oil and heat until shimmering.
- Then add the roast to the skillet and sear on all sides until nicely browned.
- Place the roast in a 6-quart crockpot and add the ranch seasoning and au jus.
- Top with the pepperoncini, beef broth, and pepper juice.
- Cover your crockpot and cook on low for 8 hours or high for 5 hours, until the beef shreds easily with a fork (see notes).
- Then remove the beef from the crockpot to shred.
- Stir the beef back into the broth. Add the dried egg noodles to the crockpot and stir to combine.
- Top with pats of butter
- Cover your crockpot and cook on high for about 30 minutes or until the noodles are tender.
- Ensure that you check after 20 minutes as all crockpots cook differently.
- Stir the noodles and beef together and serve topped with fresh parsley.
- Prep Time: 15 mins
- Cook Time: 8 hrs 30 mins
- Category: Dinner Recipes
- Cuisine: American