Slow Cooker Pot Roast Stroganoff (Printable Version)
# What You Need:
→ Meats
01 -
4 pounds boneless chuck roast
→ Vegetables
02 -
1 yellow onion, chopped
03 -
8 ounces crimini mushrooms, sliced
04 -
3 cloves garlic, minced
→ Liquids
05 -
2 tablespoons vegetable oil
06 -
2 cups beef broth
07 -
1/2 cup sour cream
→ Condiments
08 -
1 tablespoon Dijon mustard
09 -
1 tablespoon Worcestershire sauce
→ Spices
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon coarse ground black pepper
12 -
1 teaspoon dried thyme
13 -
1 teaspoon paprika
→ Grains
14 -
16 ounces egg noodles, cooked a minute shy of done
# Steps to Follow:
01 -
Heat oil in a large Dutch oven on high heat.
02 -
Season chuck roast with kosher salt and black pepper. Brown meat on all sides, 4-5 minutes on each side.
03 -
Add the beef to the slow cooker with onions, mushrooms, and garlic.
04 -
Whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme, and paprika. Pour into the slow cooker.
05 -
Cook on low heat for 8 hours or on high heat for 4 hours.
06 -
Remove meat from the slow cooker and gently break apart with two forks.
07 -
Cook egg noodles just a minute shy of package instructions.
08 -
Mix sour cream into the sauce and add in the egg noodles, stirring to coat.
09 -
Top with the chuck roast and cook on high for 15 minutes.
# Additional Notes:
01 -
For added flavor, consider using fresh herbs such as parsley or dill as a garnish.
02 -
Serve with a side of steamed vegetables or a fresh salad for a complete meal.