If comfort food had a heart, it would taste like Mississippi Beef and Noodles — rich, buttery beef simmered in a tangy, savory sauce and tossed with tender egg noodles.
This Southern-inspired dish takes the soul of the famous Mississippi Pot Roast and transforms it into a creamy, hearty meal that feels like a warm hug on a cold evening.
Unlike ordinary beef and noodle recipes, this version combines ranch seasoning, au jus mix, butter, and pepperoncini peppers for a perfect balance of bold flavor and silky texture. It’s easy, family-friendly, and absolutely unforgettable — whether you cook it in a slow cooker, Instant Pot, or on the stovetop.
What Makes It “Mississippi”?
The “Mississippi” in this recipe refers to the signature flavor profile that originated from the viral Mississippi Pot Roast.
It’s defined by four essentials:
- Ranch seasoning – Adds creamy tang and herbaceous depth.
- Au jus gravy mix – Delivers savory richness.
- Butter – Brings velvety smoothness and richness.
- Pepperoncini peppers – Contribute a subtle heat and acidity that balance the beef’s heaviness.
These flavors come together to create an umami-rich sauce that coats every strand of noodle, transforming simple ingredients into a restaurant-quality dish.
Ingredients
Key Ingredients
- 2 to 2½ pounds beef chuck roast (or stew meat), trimmed and cubed
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter (1 stick)
- 5–6 pepperoncini peppers, sliced (plus a splash of the juice)
- 3 cups beef broth
- 12 oz egg noodles (or any wide noodles of choice)
- 1 tablespoon olive oil (for browning)
- Salt and black pepper, to taste
Optional Add-Ins
- ½ cup sour cream for a creamy finish
- 1 teaspoon garlic powder or fresh minced garlic
- Mushrooms or onions for added flavor depth
- Chopped parsley for garnish
Step-by-Step Instructions
Slow Cooker Method (Recommended)
- Brown the beef: Heat olive oil in a skillet over medium heat. Sear beef chunks on all sides until golden brown.
- Load the slow cooker: Transfer the beef to the slow cooker. Sprinkle ranch mix and au jus mix evenly on top.
- Add flavor base: Place butter and sliced pepperoncinis (plus a splash of juice) over the beef.
- Add broth: Pour in beef broth to cover the meat halfway.
- Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and easily shredded.
- Prepare noodles: About 20 minutes before serving, boil egg noodles according to package directions and drain.
- Combine: Stir the noodles into the slow cooker and coat them with the beef and sauce. Adjust seasoning as needed.
Instant Pot / Pressure Cooker Version
- Sear beef using the Sauté setting.
- Add seasonings, butter, pepperoncinis, and broth.
- Lock the lid and cook on High Pressure for 50 minutes; allow a 10-minute natural release.
- Shred beef, then stir in cooked noodles.
Stovetop Version
- Brown beef in a heavy pot or Dutch oven.
- Add seasonings, butter, pepperoncinis, and broth.
- Simmer, covered, for 2½ to 3 hours until tender.
- Stir in cooked noodles and adjust the sauce consistency with extra broth if needed.
Pro Tips for Perfect Mississippi Beef and Noodles
- Use chuck roast: It becomes melt-in-your-mouth tender after slow cooking.
- Don’t skip the pepperoncini juice – it’s the secret to balancing richness.
- Cook noodles separately to avoid them absorbing too much sauce.
- Add butter at the end if you want a glossy, restaurant-style finish.
- Let it rest for 10 minutes before serving — it helps the sauce cling to the noodles.
Serving Suggestions
Mississippi Beef and Noodles pairs beautifully with:
- Creamy mashed potatoes
- Buttery cornbread
- Steamed green beans or glazed carrots
- A simple garden salad for balance
For a complete Southern meal, serve with sweet tea or homemade biscuits.
Storage, Freezing, and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Portion into freezer bags and freeze up to 3 months.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of beef broth to revive the sauce.
Variations and Customizations
- 🐓 Mississippi Chicken and Noodles: Use boneless chicken thighs instead of beef.
- 🐖 Pork Version: Substitute with pork shoulder roast for a slightly sweeter taste.
- 🌶 Spicy Kick: Add crushed red pepper or hot pepper rings.
- 🥣 Creamy Upgrade: Stir in sour cream or cream cheese before serving.
Common Questions (FAQ)
Q: Can I use ground beef instead of chuck roast?
Yes! Brown the ground beef first, then follow the same seasoning and sauce steps. The flavor remains bold and rich.
Q: Can I make this dairy-free?
Absolutely. Use dairy-free butter alternatives and ensure your ranch mix is dairy-free.
Q: What kind of noodles work best?
Egg noodles are classic, but you can use fettuccine, rotini, or even gluten-free noodles.
Q: Can I prepare it a day ahead?
Yes, in fact, the flavors deepen overnight. Just reheat gently before serving.
Nutritional Information (Per Serving, Approx.)
- Calories: 480
- Protein: 32g
- Carbohydrates: 28g
- Fat: 25g
- Fiber: 2g
- Sodium: 680mg
Final Thoughts
Mississippi Beef and Noodles is more than a recipe — it’s a Southern tradition reborn in your kitchen. The buttery, savory sauce, tender beef, and comforting noodles combine into a dish that’s both nostalgic and modern.
Whether you’re feeding your family or hosting guests, this meal delivers warmth, flavor, and a touch of Southern soul every time.
