Ingredients
For the beef
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3–4 lb (1.4–1.8 kg) beef chuck roast
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1 packet (1 oz) ranch seasoning mix
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1 packet (1 oz) au jus gravy mix
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½ cup (1 stick) unsalted butter, cut into pieces
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6–8 pepperoncini peppers
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2 tbsp pepperoncini juice
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½ cup beef broth, optional if your slow cooker needs extra liquid
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½ tsp black pepper, optional
For the noodles
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12 oz (340 g) wide egg noodles
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2 tbsp butter
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⅓ cup grated Parmesan cheese, optional
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2–4 tbsp reserved cooking juices
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2 tbsp chopped fresh parsley
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Salt and black pepper, to taste
Instructions
1. Prepare the roast: Place the chuck roast in the slow cooker. For deeper flavor, sear it in a hot skillet for 3–4 minutes per side before adding it.
2. Add seasonings: Sprinkle the ranch seasoning and au jus mix over the beef.
3. Add butter and peppers: Place butter pieces on top. Add pepperoncini peppers and their juice around the roast. Add broth only if needed; the beef will release juices as it cooks.
4. Slow-cook: Cover and cook on LOW for 8–9 hours or HIGH for 4–6 hours, until the beef is fork-tender.
5. Shred the beef: Transfer the roast to a plate and shred with two forks. Return it to the slow cooker and stir it into the savory gravy.
6. Cook the noodles: About 10 minutes before serving, boil the egg noodles in salted water according to the package directions. Drain well.
7. Make them creamy: Toss the noodles with butter, Parmesan if using, and 2–4 tablespoons of the beef cooking juices.
8. Combine: Fold the shredded beef into the noodles. Add more cooking juices until everything is coated in glossy gravy.
9. Garnish and serve: Sprinkle with parsley and black pepper. Serve hot with extra beef and gravy on top.
Nutrition Information
Approximate per serving, assuming 8 servings and including noodles.
| Nutrient | Amount |
|---|---|
| Calories | 600–750 kcal |
| Protein | 35–45 g |
| Carbohydrates | 40–50 g |
| Fat | 30–42 g |
| Fiber | 2–4 g |
| Sodium | High; varies by seasoning packets and broth |
Nut & Allergen Information
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Peanuts: None in the basic recipe
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Tree nuts: None
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Dairy: Yes — butter and optional Parmesan
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Eggs: Yes — egg noodles
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Wheat/gluten: Yes — noodles and possibly gravy/seasoning mixes
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Soy: May be present in packaged mixes or noodles
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Mustard: Check ranch seasoning ingredients
Nut-free: The basic recipe contains no peanuts or tree nuts, but check product labels for cross-contact warnings.
Q/S — Quick Questions & Substitutions
Can I use another type of pasta? Yes. Rotini, fusilli, penne, or fettuccine work well.
Can I make it without pepperoncini? Yes. Omit them or use mild banana peppers for a gentler tang.
Can I use less butter? Yes. Use ¼ cup butter instead of ½ cup. The dish will still be flavorful.
Can I make the gravy thicker? Mix 1 tbsp cornstarch with 1 tbsp cold water, stir it into the hot cooking juices, and cook until thickened.
Can I cook the noodles in the slow cooker? It’s better to boil them separately. Adding them too early can make them mushy and cause them to absorb too much liquid.
Can I prepare it ahead? Yes. Refrigerate the beef with its gravy separately from the noodles, then cook fresh noodles when serving.
Can I freeze leftovers? Yes. Freeze the beef and gravy in airtight containers for up to 3 months for best quality. The noodles are best freshly cooked because their texture may soften after freezing.
Serving tip: For the look in your image, mix the noodles with some gravy first, pile shredded beef on top, then drizzle extra glossy cooking juices over the finished bowl.