🍲 Crockpot Mississippi Beef and Noodles 🍲

🕒 Enjoy a hearty meal with minimal fuss! Perfect for busy families, this crockpot dish brings comfort to your table effortlessly. 🕒

🍽️ Ingredients 🍽️
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 3 pounds beef chuck roast
- 4 whole pepperoncini
- 1/4 cup juice from jar of pepperoncini
- 4 cups low sodium beef broth
- 1 tablespoon olive oil
- 16 ounces dried egg noodles
- 1/4 cup butter
- Fresh minced parsley for garnish

🧑‍🍳 Directions 🧑‍🍳
1. Begin by heating olive oil in a skillet over medium-high heat. Sear the chuck roast on all sides until nicely browned.
2. Place the seared roast into a crockpot. Evenly sprinkle the ranch seasoning and au jus gravy mix over the roast.
3. Add the pepperoncini, beef broth, and juice from the pepperoncini jar into the crockpot.
4. Cover the crockpot and set it to cook on low for 8 hours. The beef should be tender and easy to shred once done.
5. About 30 minutes before you're ready to serve, cook the egg noodles as per the package instructions, then drain and set aside.
6. Shred the beef in the crockpot, then stir in the butter until it melts completely.
7. Add the cooked noodles to the crockpot, mixing well to ensure everything is combined.
8. Garnish with fresh minced parsley before serving for a touch of freshness.

🍎 Nutritional Information 🍎
- Calories: 620 per serving
- Carbohydrates: 45g
- Proteins: 48g
- Fats: 28g
- Sodium: 950mg
- Fiber: 2g

💡 Tips and Tricks 💡
- For a lower fat version, trim excess fat from the chuck roast before cooking.
- If you prefer a spicier dish, add extra pepperoncini or a dash of your favorite hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day meal.

⏳ Preparation time 🕰️
- Preparation time: 15 minutes | Cooking time: 8 hours | Serving: 6