Description

Slow Cooker Pot Roast Beef Stroganoff is a comforting, hearty dish that combines the tender, melt-in-your-mouth goodness of slow-cooked beef with the creamy, tangy flavors of classic beef stroganoff. This recipe is perfect for busy days when you want to prepare a satisfying meal with minimal effort. By using a slow cooker, the beef becomes incredibly tender as it absorbs the rich flavors of beef broth, Dijon mustard, Worcestershire sauce, and a blend of aromatic seasonings. The addition of sautéed onions, mushrooms, and garlic adds depth and complexity to the sauce, while a dollop of sour cream gives it a luxurious, velvety finish. Served over egg noodles, this dish is sure to become a family favorite, offering the perfect balance of hearty comfort and indulgence.

Ingredients

Scale

2 tablespoons vegetable oil
4 pounds boneless chuck roast
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 yellow onion , chopped
8 ounces crimini mushrooms , sliced
3 cloves garlic , minced
2 cups beef broth
1 tablespoon dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 cup sour cream
16 ounces egg noodles , cooked a minute shy of done

Instructions

Heat oil in a large dutch oven on high heat.
Season chuck roast with salt and pepper.
Brown meat on all sides, 4-5 minutes on each side.
Add the beef to slow cooker with onions, mushrooms and garlic.
Whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme and paprika and pour it into slow cooker.
Cook on low heat for 8 hours or on high heat for 4 hours.
Remove meat from the slow cooker and gently break apart with two forks.
Cook egg noodles just a minute shy of package instructions.
Mix sour cream into sauce and add in the egg noodles, stirring to coat.
Top with chuck roast and cook on high for 15 minutes.

Notes

Choosing the Beef: While chuck roast is the ideal choice for this recipe due to its marbling and tenderness after slow cooking, other cuts like brisket or round roast can also be used. Keep in mind that leaner cuts may require longer cooking times and might benefit from the addition of a bit more fat for flavor.
Browning the Meat: Don’t skip the step of browning the beef before adding it to the slow cooker. This process adds a rich, caramelized flavor that enhances the overall taste of the dish.
Cooking Time: For the best results, cook the beef on low heat for 8 hours. While cooking on high heat for 4 hours is an option, the meat may not be as tender and flavorful as it would be with the longer, slower cooking process.
Adjusting the Sauce: If the sauce turns out too thin, use a cornstarch slurry or reduce the liquid by simmering it on the stove to reach your desired consistency. For a richer sauce, you can add extra sour cream or a small amount of flour mixed into the sour cream.
Noodle Tips: To prevent the noodles from becoming mushy, cook them just shy of the package instructions and add them to the sauce just before serving. If storing leftovers, keep the noodles separate from the sauce and combine them when reheating to maintain their texture.
Make-Ahead and Freezing: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. For longer storage, freeze the beef and sauce (separately from the noodles) for up to 3 months. Reheat gently and combine with freshly cooked noodles for best results.