Slow Cooker Pot Roast Beef Stroganoff is a comforting and flavorful dish that combines tender, slow-cooked beef with a rich, creamy sauce. This recipe is perfect for busy days as it requires minimal hands-on time and allows the slow cooker to do the work. The result is a hearty meal with succulent beef and a savory mushroom sauce, ideal served over egg noodles, rice, or mashed potatoes.
Slow Cooker Pot Roast Beef Stroganoff
Ingredients:
- 3-4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sliced mushrooms (fresh or canned)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1-2 tablespoons water (if thickening with flour)
- Fresh parsley, chopped (for garnish)
For Serving:
- Egg noodles, rice, or mashed potatoes
Instructions:
- Sear the Beef (Optional):
- Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and black pepper.
- Sear the beef on all sides until browned, about 4-5 minutes per side. This step adds flavor but can be skipped if you’re short on time.
- Prepare the Slow Cooker:
- Transfer the seared beef to the slow cooker. Add the diced onion and minced garlic around the beef.
- Add the Sauce Ingredients:
- In a medium bowl, mix together the beef broth, sour cream, cream of mushroom soup, sliced mushrooms, Worcestershire sauce, Dijon mustard, dried thyme, and dried parsley.
- Pour the mixture over the beef in the slow cooker.
- Cook the Roast:
- Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.
- Thicken the Sauce (Optional):
- If you prefer a thicker sauce, mix 2 tablespoons of all-purpose flour with 1-2 tablespoons of water to make a slurry. About 30 minutes before the cooking time is up, stir the slurry into the sauce and continue to cook until thickened.
- Shred the Beef:
- Once the beef is tender, remove it from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce.
- Serve:
- Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve the beef stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley if desired.
Tips:
- Searing the Beef: Searing the beef before adding it to the slow cooker enhances its flavor but is optional. If you’re short on time, you can skip this step.
- Mushrooms: Fresh mushrooms add a wonderful texture, but canned mushrooms work just as well if that’s what you have on hand.
- Sour Cream: For a tangier flavor, you can use Greek yogurt in place of sour cream.
Slow Cooker Pot Roast Beef Stroganoff is a comforting and satisfying meal that’s perfect for any day of the week. The slow cooker does all the work, resulting in tender beef and a creamy, savory sauce that’s sure to please!
