Ingredients:

  • 3 lbs beef chuck roast
  • 1 oz Hidden Valley Ranch Seasoning packet
  • 1 oz au jus gravy mix packet
  • 0.5 cup salted butter
  • 8 pepperoncini peppers
  • 2 tbsp pepperoncini brine
  • 16 oz wide egg noodles
  • 2 cups low-sodium beef broth
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the beef chuck roast at the bottom of a 6-quart or larger slow cooker.
  2. Sprinkle the ranch seasoning and au jus mix directly over the meat. Top with the stick of butter and pepperoncini peppers. Pour the brine around the edges of the meat.
  3. Cover and cook on LOW for 7 hours.
  4. Open the lid and shred the beef into bite-sized ribbons using two large forks, removing any large pieces of unrendered fat.
  5. Pour in the beef broth and add the wide egg noodles, stirring gently to ensure they are mostly submerged in the liquid.
  6. Cover and cook on LOW for an additional 45 to 60 minutes until the noodles are tender and the sauce has emulsified into a velvety coating.
  7. Garnish with fresh parsley and serve immediately.