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Slow Cooker Pot Roast Beef Stroganoff

Savory Slow Cooker Pot Roast Beef Stroganoff for Comfort Food Bliss

This Slow Cooker Pot Roast Beef Stroganoff is a comforting recipe perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 portions
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 4 pounds boneless chuck roast A perfect cut for slow cooking, yielding tender, flavorful meat.
  • 1 teaspoon kosher salt Enhances the natural flavors of the beef.
  • 1/2 teaspoon coarse ground black pepper Adds a mild kick to balance the richness.
For the Vegetables
  • 1 yellow onion, chopped Adds a sweet, aromatic base to the dish.
  • 8 ounces crimini mushrooms, sliced Provide an earthy flavor, complementing the beef beautifully.
  • 3 cloves garlic, minced Brings a depth of flavor that enhances the entire dish.
For the Sauce
  • 2 cups beef broth The foundation of a rich, savory sauce.
  • 1 tablespoon Dijon mustard Introduces a subtle tang that brightens up the flavors.
  • 1 tablespoon Worcestershire sauce Adds a complex umami punch to the mix.
  • 1 teaspoon dried thyme Infuses a warm, herbal note to your beef stroganoff.
  • 1 teaspoon paprika Offers a hint of smokiness and vibrant color to the sauce.
For the Creaminess
  • 1/2 cup sour cream Gives the sauce that creamy texture and a touch of tang.
For the Noodles
  • 16 ounces egg noodles A classic pairing, cooked just shy of done to absorb the delicious sauce.

Equipment

  • Dutch oven
  • Slow Cooker

Method
 

Cooking Instructions
  1. Heat oil in a large Dutch oven over high heat.
  2. Season roast with kosher salt and black pepper evenly on all sides.
  3. Brown meat for 4-5 minutes on each side until nicely caramelized.
  4. Add to slow cooker the browned chuck roast along with chopped onions, sliced mushrooms, and minced garlic.
  5. Whisk sauce by mixing beef broth, Dijon mustard, Worcestershire sauce, thyme, and paprika in a bowl, then pour it into the slow cooker.
  6. Cook thoroughly on low for 8 hours or high for 4 hours.
  7. Shred meat by carefully removing the chuck roast from the slow cooker and using two forks to break it apart into delightful pieces.
  8. Cook noodles just a minute shy of the package instructions.
  9. Mix sour cream into the slow cooker sauce, stirring well before adding in the egg noodles.
  10. Top with chuck roast and cook on high for an additional 15 minutes before serving.

Nutrition

Serving: 1portionCalories: 460kcalCarbohydrates: 40gProtein: 34gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 35mgIron: 4mg

Notes

Garnish with fresh parsley for a pop of color and flavor.

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