Description
A comforting, hearty dish featuring tender beef roast simmered with Ranch and gravy mixes, pepperoncini, and beef broth. Frozen egg noodles are added to the slow cooker, absorbing the rich flavors and creating a satisfying meal.
Ingredients
Scale
- 3 lbs beef roast
- 1 packet Ranch dressing mix
- 1 packet brown gravy mix
- 1/4 cup butter (half a stick)
- 6 pepperoncini
- 4 cups beef broth
- 24 oz frozen egg noodles
Instructions
- Prepare the Roast: Place the beef roast in a 6-quart slow cooker. Sprinkle with Ranch dressing mix and brown gravy mix. Top with butter.
- Add Flavorings: Add pepperoncini around the roast and pour beef broth around it.
- Slow Cook: Cover and cook on low for 8-10 hours, or until the beef is tender and shreddable.
- Shred the Beef: Remove the beef from the slow cooker, shred with forks, and return to the pot. Stir to mix with juices.
- Cook the Noodles: Add frozen egg noodles to the slow cooker. Cook on high for 30-60 minutes, or until the noodles are tender.
- Serve: Stir and serve hot.
Notes
- Adjust Seasoning: Feel free to adjust seasoning with additional salt and pepper as needed.
- Add Vegetables: For a more complete meal, add carrots or potatoes during the cooking process.
- Prep Time: 5 minutes
- Cook Time: 8-10 hours (slow cook) + 30-60 minutes (noodle cook time)
- Category: Main dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg