Ingredients
The following ingredients have 8 Servings
- 3 cups beef broth
- ¾ cup juice from pickled pepperoncinis
- 2 – 2 ½ pounds rump roast or chuck roast
- 3 Tbsp dry ranch dressing mix (I used Hidden Valley)
- 3 Tbsp brown gravy mix
- ¼ cup butter
- ½ cup sliced pickled pepperoncinis
- 1 (16 oz) package frozen eggs noodles (look in the freezer aisle next to frozen breads)
