Description

Tender beef, savory mushrooms, and a creamy sauce come together in this Slow Cooker Pot Roast Beef Stroganoff. It’s the ultimate comfort food, perfect for cozy dinners or impressing guests with minimal effort.

Ingredients

Scale

2 lbs beef chuck roast, cut into large chunks
1 large onion, sliced
3 cups mushrooms, sliced
3 cloves garlic, minced
2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 cup sour cream
2 tbsp olive oil
1 tsp paprika (optional)
Salt and pepper to taste
Fresh parsley for garnish
12 oz egg noodles

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Instructions

Prepare the Beef: Pat the beef chunks dry with paper towels and season with salt and pepper.
Sear the Beef: Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes per side). Transfer to the slow cooker.
Add Vegetables: In the same skillet, sauté onions, garlic, and mushrooms for 2-3 minutes. Transfer them to the slow cooker.
Assemble the Dish: Add beef broth, Worcestershire sauce, and Dijon mustard to the slow cooker. Stir gently to combine.
Cook Slowly: Cover and cook on Low for 6-8 hours or High for 3-4 hours until the beef is tender and falls apart easily.
Finish the Sauce: Stir in sour cream and paprika (if using). Adjust seasoning with salt and pepper.
Cook Noodles: Cook egg noodles according to package instructions and serve the beef mixture over the noodles.
Garnish and Serve: Sprinkle with fresh parsley before serving.

Notes

1️⃣ Searing for Maximum Flavor: Always sear the beef before adding it to the slow cooker. This step caramelizes the meat’s surface, locking in rich flavors that will enhance the final dish.

2️⃣ Add Sour Cream at the End: To prevent curdling, stir in the sour cream only after the beef has fully cooked and the heat is reduced.

3️⃣ Choose the Right Beef Cut: Use chuck roast for the best results. Its marbling and connective tissue break down during slow cooking, ensuring melt-in-your-mouth tenderness.

Prep Time: 15 min
Cook Time: 6-8 hours