Description
This Slow Cooker Pot Roast Beef Stroganoff recipe combines tender chuck roast with savory mushrooms and a creamy sauce, served over egg noodles for a comforting meal.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 4 pounds boneless chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 yellow onion, chopped
- 8 ounces crimini mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 cup sour cream
- 16 ounces egg noodles, cooked a minute shy of done
Instructions
- Season and sear the meat: Season the chuck roast with salt and pepper. Heat oil in a skillet and sear the meat on all sides until browned.
- Combine ingredients in slow cooker: Place seared meat in the slow cooker and add onion, mushrooms, garlic, beef broth, Dijon mustard, Worcestershire sauce, thyme, and paprika.
- Cook: Cover and cook on low for 8 hours or until meat is tender.
- Finish and serve: Shred the meat, stir in sour cream, and serve over cooked egg noodles.
Notes
- You can add a splash of red wine for extra flavor.
- Adjust seasoning according to taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg