Slow Cooker Pot Roast Stroganoff

This hearty slow cooker pot roast beef stroganoff is pure comfort food with fork-tender beef slow-cooked in a creamy mushroom sauce and tossed with soft egg noodles. It is ideal for busy days when you still crave a classic family dinner with minimal hands-on time yet big flavor. I love serving this on chilly nights because the smell alone brings everyone to the kitchen with anticipation.

Ingredients

• Boneless chuck roast: Four pounds Give it time in the slow cooker and it turns buttery tender Look for good marbling
• Yellow onion: Chopped Adds sweetness and depth Pick a firm onion with dry papery skin
• Crimini mushrooms: Sliced They make the sauce earthy and savory Pick mushrooms with smooth dry caps
• Garlic: Freshly minced unlocks the flavor base Choose plump cloves with no green shoots
• Vegetable oil: For browning the roast Look for a neutral oil with a high smoke point
• Beef broth: Adds richness and moisture Use low sodium if possible so you can control the seasoning
• Sour cream: The final touch that turns everything lush and silky Choose full-fat for best flavor
• Dijon mustard: Subtle tang for a grown-up flavor Choose a creamy Dijon
• Worcestershire sauce: Brings a deep umami background Shake well before using
• Kosher salt and coarse ground black pepper: For seasoning fresh cracked black pepper adds a peppery bite
• Dried thyme and paprika: Warm earthy flavor I always use Hungarian paprika for the best color and taste
• Egg noodles: Cooked just shy of done so they absorb more sauce Use a wide variety for the perfect bite

Step-by-Step Instructions

Sear the Beef:

Using a large Dutch oven heat the oil until shimmering and add the seasoned chuck roast Sear each side for four to five minutes letting the surface build a deep golden crust This step guarantees flavor in both the beef and final sauce

Build the Base in the Slow Cooker:

Place the seared beef into your slow cooker Arrange the chopped onions mushrooms and garlic around the roast to catch all those delicious drippings as they cook

Mix and Pour the Sauce:

Whisk together the beef broth Dijon mustard Worcestershire sauce thyme and paprika until no lumps remain Pour this mixture evenly over the contents in the slow cooker to distribute seasoning

Slow Cook to Tender Perfection:

Cover and cook on low for eight hours or on high for four hours The beef should be so tender it nearly falls apart with a fork

Shred and Set Aside the Beef:

Carefully remove the roast using two forks Gently break apart into large bite sized pieces and set aside for now

Boil the Egg Noodles:

Prepare your egg noodles in salted boiling water but drain them just a minute before the suggested time This way they do not overcook in the sauce later

Finish the Sauce and Assemble:

Stir the sour cream into the slow cooker sauce until completely smooth Add in the drained noodles and stir well so every strand is coated in the creamy mushroom sauce

Final Bake:

Top the noodles with the shredded beef Return the lid and cook on high for another fifteen minutes warming everything through and thickening the sauce a bit more

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Storage Tips

Leftovers keep well refrigerated in an airtight container for up to three days When reheating add a splash of beef broth or milk if the noodles start to dry out You can also freeze individual portions for up to two months though the noodles may get a little softer

Ingredient Substitutions

If you do not have chuck roast try brisket or bottom round for similar results Greek yogurt can replace sour cream though it will be a touch tangier For a mushroom free version simply increase the onion and add extra Worcestershire

Serving Suggestions

Serve this saucy classic over a mound of wide egg noodles with parsley on top A side of garlicky green beans or a crisp salad balances out the richness But don t skip a slice of crusty bread to soak up every last bit

Cultural Context

Beef stroganoff originates from Russia with the earliest versions built around sautéed beef and sour cream This slow cooker version borrows the American pot roast tradition merging melting beef and creamy sauce for a crowd-pleasing meal

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Common Questions

→ Can I use a different cut of beef?

Yes, you can substitute boneless chuck roast with brisket or round roast, though cooking times may vary.

→ Is it possible to make this without egg noodles?

Absolutely; mashed potatoes, rice, or other pasta varieties work well as alternatives to egg noodles.

→ Can I prepare this ahead of time?

You can assemble everything in the slow cooker the night before and refrigerate, then cook the next day.

→ What can I use instead of sour cream?

Greek yogurt or crème fraîche are great substitutes for sour cream, adding tang and creaminess to the dish.

→ How do I store leftovers?

Leftovers keep well in an airtight container in the refrigerator for up to four days. Reheat gently before serving.

→ Can I freeze this dish?

Yes, freeze without the egg noodles for best texture. Add fresh noodles after thawing and reheating.