Crockpot Mississippi Beef and Noodles

Ingredients:

2 pounds beef chuck roast

1 packet (1 oz) ranch seasoning mix

1 packet (1 oz) au jus seasoning mix

1/2 cup butter (1 stick)

6-8 whole pepperoncini peppers

1 cup beef broth

1 cup water

2 cups egg noodles

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons cold water (optional, for thickening)

Directions:

Prepare the Beef:

Place the beef chuck roast in the bottom of the crockpot. Sprinkle the ranch seasoning mix and au jus seasoning mix evenly over the top of the roast.

Add Other Ingredients:

Place the stick of butter on top of the seasoned beef. Scatter the pepperoncini peppers around the roast. Pour the beef broth and water into the crockpot.

Cook:

Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.

Prepare the Noodles:

About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain and set aside.

Shred and Combine:

Remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the crockpot and stir to combine with the juices. If desired, mix cornstarch with cold water to make a slurry and stir into the crockpot to thicken the sauce. Cook for an additional 10-15 minutes if thickening.