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Beef Stroganoff is a classic comfort dish, and this Slow Cooker Pot Roast Beef Stroganoff offers a delightful twist by combining it with the rich flavors of a slow-cooked pot roast.
The result is a tender, flavorful meal that’s perfect for cozy dinners. The slow cooker does all the hard work, infusing the beef with the creamy, savory sauce that makes Stroganoff so beloved.
This recipe is not only easy to prepare but also incredibly satisfying, making it a great choice for family meals or gatherings.
Ingredients
- 3 pounds chuck roast, trimmed and cut into 2-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 10 ounces cremini mushrooms, sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1/2 cup sour cream
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 12 ounces egg noodles, cooked and drained
- Fresh parsley, chopped (optional, for garnish)
Directions
- Prepare the Beef and Vegetables:
- Begin by trimming the chuck roast and cutting it into 2-inch cubes. Dice the onion and mince the garlic. Slice the cremini mushrooms.
- Slow Cook the Beef:
- In a slow cooker, add the beef cubes, diced onion, minced garlic, and sliced mushrooms. Sprinkle with kosher salt and black pepper.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard, then stir to combine.
- Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and easily shredded.
- Thicken the Sauce:
- Once the beef is cooked, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker.
- Add the sour cream, stirring until fully incorporated into the sauce. Cook for an additional 10-15 minutes on high to thicken the sauce.
- Cook the Noodles:
- While the sauce is thickening, cook the egg noodles according to the package instructions. Drain and set aside.
- Assemble the Dish:
- Serve the beef Stroganoff over the cooked egg noodles. If desired, garnish with chopped fresh parsley for a burst of color and flavor.
Tips
- Meat Selection: Chuck roast is ideal for this recipe due to its marbling and tenderness after slow cooking, but you can also use other cuts like brisket or bottom round roast.
- Mushrooms: Cremini mushrooms add a deeper flavor compared to white button mushrooms, but either can be used depending on your preference.
- Sour Cream: For a lighter option, you can substitute sour cream with Greek yogurt. Just be sure to add it towards the end of the cooking process to prevent curdling.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
This Slow Cooker Pot Roast Beef Stroganoff is a comforting and hearty meal that’s perfect for any time you crave something rich and satisfying. Enjoy the ease of slow cooking and the delicious results!
