Slow Cooker Pot Roast Beef Stroganoff

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I stole this recipe for Slow Cooker Pot Roast Beef Stroganoff from dinnerthendessert.com. This slow cooker recipe is perfect for a winter meal. A beef roast is seasoned, then seared in a skillet before adding to the slow cooker. Then onions, mushrooms and garlic are added to the slow cooker. Next a sauce is made with beef broth, Dijon mustard, Worcestershire sauce, thyme and paprika. The sauce is poured into the slow cooker and the roast is cooked for several hours. After cooking, the meat is shredded and mixed with sour cream and egg noodles before serving. Because the slow cooker does all the work, you don’t have to worry about the roast burning.

The ingredients for this recipe are: 2 tbsp vegetable oil, 4 lbs boneless chuck roast, 1 tsp salt, ½ tsp ground black pepper, 1 yellow onion, 8 oz mushrooms, 3 cloves garlic, 2 cups beef broth, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp paprika, ½ cup sour cream and 16 oz egg noodles

Heat oil in a large skillet on high heat. Season chuck roast with salt and pepper. Brown meat on all sides, 4-5 minutes on each side. Then add the beef to the slow cooker.

Next add chopped onions, sliced mushrooms and minced garlic.

Whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme and paprika.

Pour the sauce into the slow cooker. Cook on LOW heat for 8 hours or on HIGH heat for 4 hours.

Remove meat from the slow cooker and then gently break apart with two forks.

Return the meat to the slow cooker.

Mix sour cream into the sauce.

Cook egg noodles just a minute shy of package instructions. Then add in the egg noodles, stirring to coat.

Mix everything together and serve.

If you liked this recipe for Slow Cooker Pot Roast Beef Stroganoff then you can also try One Pot Creamy Beef Stroganoff, Easy Instant Pot Beef Stroganoff, Crockpot Beef & Noodles and French Onion Beef Noodle Bake.

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Slow Cooker Pot Roast Beef Stroganoff

This slow cooker recipe is perfect for a winter meal. A beef roast is seasoned, then seared in a skillet before adding to the slow cooker. Then onions, mushrooms and garlic are added to the slow cooker. Next a sauce is made with beef broth, Dijon mustard, Worcestershire sauce, thyme and paprika. The sauce is poured into the slow cooker and the roast is cooked for several hours. After cooking, the meat is shredded and mixed with sour cream and egg noodles before serving.
Course Entree
Prep Time 15 minutes
Cook Time 8 hours
Servings 10 people

Ingredients

  • 2 tbsp vegetable oil
  • 4 lbs boneless chuck roast
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 yellow onion chopped
  • 8 oz mushrooms sliced
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp paprika
  • ½ cup sour cream
  • 16 oz egg noodles cooked 1 minute shy of done

Instructions

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