Panzanella Burrata Salad drizzled with vibrant pesto vinaigrette: A fresh, flavorful medley of ripe tomatoes, crisp bread, and creamy burrata, perfect for summer dining!
Crockpot Mississippi Beef and Noodles:
Ingredients:
- 2 pounds beef chuck roast, trimmed and cut into chunks
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- 1/2 cup unsalted butter, sliced
- 8-ounce jar pepperoncini peppers, with juice
- 8 ounces wide egg noodles
- 1/4 cup chopped fresh parsley, for garnish
- Optional: additional pepperoncini peppers for serving
Instructions:
1. Prepare the Beef:
- Place the beef chuck roast chunks into the bottom of your slow cooker.
2. Add Seasonings:
- Sprinkle the ranch seasoning mix and au jus gravy mix over the beef.
3. Add Butter and Peppers:
- Place the slices of butter on top of the beef.
- Pour the entire jar of pepperoncini peppers (including the juice) over the beef and butter.
4. Cook:
- Cover and cook on low for 7-8 hours, or until the beef is tender and shreds easily with a fork.
5. Prepare the Noodles:
- About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
6. Combine Beef and Noodles:
- Once the beef is cooked, shred it in the slow cooker using two forks, mixing it with the juices and peppers.
- Stir in the cooked egg noodles until well combined.
7. Garnish and Serve:
- Transfer the beef and noodles to a serving dish or keep in the slow cooker on the warm setting.
- Garnish with chopped fresh parsley.
- Optional: Serve with additional pepperoncini peppers on the side if desired.
Enjoy your flavorful and hearty meal!
This Blackberry Meringue Roulade is perfect for enjoying this years blackberry crop! The meringue is really light, soft in the middle with a crunchy outside. Get the recipe: https://t.co/TK6HeVMvQX