Once the time is up, I carefully remove the beef from the crockpot and let it rest for a few minutes. While it’s cooling, I grab the egg noodles and cook them in a separate pot according to the package instructions. I like to time this so they’re ready at the same time as the beef.
While the noodles are cooking, I use two forks to shred the beef into bite-sized pieces, letting the flavorful juices mix in. It’s so tender that it practically falls apart! Once the noodles are done, I drain them and add them to the shredded beef in the crockpot, mixing everything together until each noodle is coated in that gravy goodness.
Lastly, I serve it up warm, maybe with a sprinkle of fresh parsley on top for a touch of color. And, oh, it tastes even better than it smells—it’s super hearty, deliciously rich, and truly comforting on any chilly evening.
Pro Tips for Best Results
I tested this recipe three ways to find out the best method, and believe me, browning the beef first made a significant difference in flavor! It really enhances that savory note that brings everything together.
Another tip I’ve found helpful is to adjust the level of the pepperoncini to your family’s taste—if you’re a fan of spice, feel free to toss in a few more, but if you prefer milder flavors, stick with the original amount.
Lastly, if you want to pump up the flavor even more, a sprinkle of freshly grated Parmesan over the completed dish adds a delightful creaminess and complements the richness of the gravy brilliantly!
Common Mistakes to Avoid
One common mistake I see is skipping the browning step. I get it—it’s tempting to toss everything into the crockpot and walk away. But taking that extra step to brown the beef really takes the flavor to the next level! It’s well worth the few extra minutes it takes in the skillet. (See the next page below to continue…)