Ingredients
– 3-4 pounds of beef chuck roast
– 1 packet of ranch dressing mix
– 1 packet of onion soup mix
– 1 jar (16 oz) of pepperoncini peppers, with juice
– 2 cups of beef broth
– 12 oz of egg noodles
– 1 cup of sour cream
– Salt and pepper to taste
– Fresh parsley, for garnish (optional)
Equipment Needed
– Crockpot or slow cooker
– Large skillet (for browning the beef, if desired)
– Wooden spoon
– Serving spoon
– Knife and cutting board
Step-by-Step Instructions
First things first, let’s get that delicious beef ready! In my experience, this recipe works beautifully when you brown the chuck roast in a skillet on medium-high heat for around 3-4 minutes on each side. This step isn’t mandatory, but it sure does add an extra layer of flavor. Once browned, transfer the beef to your Crockpot. Sprinkle the ranch dressing mix and onion soup mix evenly over the beef, then pour in the beef broth and top it all off with the pepperoncini peppers and their juice. It already smells divine! (See the next page below to continue steps…)