Mississippi Pot Roast is maybe the best pot roast out there. I can’t say for sure because I haven’t had all of the pot roasts in existence, but suffice it to say it’s really really good. So good, in fact, that we’ve also turned it into Mississippi Chicken and Mississippi Chicken Pot Pie. So I thought, let’s give it one more twist — let’s take that oh-so-flavorful pepperoncini-kissed pot roast and make a full meal out of it… with noodles! So here you have it — Mississippi Beef Noodles — a full and hearty comfort food meal made in the magic of your crockpot.

Here’s your cast of characters:

You need a roast around three pounds (or two smaller ones if like in our case, that’s all the store happens to have), a packet of brown gravy mix, a packet of ranch dressing mix, a jar of pepperoncini peppers, a stick of butter, and some beef broth. That’s the same stuff you need for the pot roast version plus a little more broth because you are also adding noodles. Egg noodles, to be exact, and you want to grab the “homestyle” variety that you can find in the frozen section. They look like the ones in the bowl on the top left.

First you’ll add everything but the noodles to your slow cooker and cook it for a good long time, eight to ten hours. This is a good thing to make overnight or while you’re at work.

Once the beef is delightfully tender, you’ll shred it up, return it to the slow cooker and add the noodles, pushing them down to make sure they’re submerged in the liquid.

They need to cook for just about an hour to get nice and plump and then you’re ready to eat. This meal is totally hands-off and also totally delicious. The flavor of Mississippi Beef is a little hard to explain, but I’ll give it a try. It’s, well, beefy and has a hint of tang from the ranch and a hint of subtle spice from the peppers but both of those flavors help to cut through the richness. That in and of itself is scrumptious, but then there are chewy comforting noodles to carry it all. Yum!