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easy beef and noodles recipe
Ben Carraoli

Easy Beef and Noodles Recipe

There’s something magical about a warm bowl of beef and noodles. It’s hearty, rich, and tastes like home. This slow-cooker version brings all the flavor with almost none of the fuss. Using a chuck roast and simple pantry staples, this dish turns into melt-in-your-mouth beef smothered in savory gravy and served over buttery egg noodles.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4
Course: Dinner
Calories: 490
Ingredients Method

Ingredients
  

  • 3 lbs chuck roast – best for slow cooking; turns tender and juicy
  • Salt & pepper – to season the beef before cooking
  • 4 tbsp unsalted butter – adds a rich smooth flavor to the dish
  • 1 packet ranch seasoning mix – gives herby tangy flavor notes
  • 1 packet au jus gravy mix – deep savory taste for the beef base
  • 5-6 pepperoncini peppers – mild heat with a tangy punch
  • ¼ cup pepperoncini juice – enhances the depth of flavor
  • 1 cup beef broth – keeps the roast moist and adds umami richness
  • 12 oz egg noodles – perfect for soaking up the delicious juices
  • Fresh parsley – optional garnish for freshness and color

Method
 

  1. Start by seasoning your 3-pound chuck roast generously with salt and pepper. This enhances the flavor before slow cooking begins. Place the seasoned roast directly into the slow cooker so it rests flat at the bottom. Don’t skip the searing, as the slow cooker will still give it a nice, soft texture by the end.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the beef. Add the 4 tablespoons of unsalted butter on top. Then, place 5-6 whole pepperoncini peppers around the beef and pour in ¼ cup of the pepper juice. Add 1 cup of beef broth to keep the roast moist during cooking and to form the gravy.
  3. Cover the crockpot and cook the beef on LOW for 8 hours or HIGH for 4-5 hours. Low heat is best to allow the meat to break down and become tender. Once it’s fully cooked, it should easily fall apart when you press a fork into it.
  4. Once the beef is cooked, use two forks to shred it directly in the crockpot. Stir the meat into the juices and seasoning so it becomes fully coated with flavor. This will create a rich, savory meat mixture that’s perfect for tossing with the noodles.
  5. In a separate pot, boil the egg noodles according to package instructions—usually 7 to 8 minutes in salted water. Once cooked, drain them well in a colander. Add the noodles to the crockpot and mix them into the shredded beef mixture. Make sure they’re fully coated with the gravy.
  6. Spoon the beef and noodles into bowls or plates. If you like, top with chopped fresh parsley for a bit of color and freshness. This dish is great served with crusty bread or a simple green salad for balance.