Slow Cooker Pot Roast Beef Stroganoff is the ultimate comfort food crockpot recipe with tender roast, creamy mushroom sauce and egg noodles.
Tender Beef Stroganoff meets Ultimate Slow Cooker Pot Roast in this delicious Slow Cooker Recipe perfect for a casual family dinner any night of the week.
Table of contents
Sabrina’s Slow Cooker Pot Roast Beef Stroganoff Recipe
Is there anything better than coming home to the most delicious aroma and dinner just about ready to go? Great for busy weeknights, this mouthwatering crockpot dinner is quick to get started and then cooks low and slow all day. If you want to speed up dinner, I included oven and Instant Pot instructions in this post too!
Slow Cooker Pot Roast Beef Stroganoff combines a classic comfort food with my melt-in-your-mouth Classic Pot Roast. Chuck roast braised is all day in that signature savory, beefy mushroom stroganoff sauce until it is fall-apart, fork tender. All you have to do is boil some noodles and add the sour cream and voila! Plus a 4 pound roast feeds about 8, or you can use the leftovers for a lunch meal prep or a round two dinner!
Ingredients
- 2 tablespoons Vegetable Oil: This is used to brown the meat. Any neutral oil like canola or vegetable oil will do.
- 4 pounds Boneless Chuck Roast: I love this cut because it becomes more tender and juicy the longer it slowly cooks. A 4 pound roast creates about 8-10 servings, and if you aren’t feeding that many people, this cut reheats well which makes it great for leftovers or re-purposing into other meals.
- 1 Yellow Onion: Chop the onions to easily spread around. I like yellow onions because they have a good flavor but are not overly sharp or pungent.
- 8 ounces Crimini Mushrooms: Crimini or cremini mushrooms are a bit meatier than white mushrooms and they have more delicious earthy flavor.
- 3 cloves Garlic: Fresh garlic is ideal, but pre-minced can work. Three teaspoons of powdered garlic is good to use if you don’t have fresh.
- 2 cups Beef Broth: Chicken or vegetable broth can be used if needed, though I prefer beef broth because it keeps the deep beef flavor strong.
- ½ cup Sour Cream: This is the secret ingredient that adds the necessary tangy creaminess that makes stroganoff so amazing. Greek yogurt is a good alternative.
- 16 ounces Egg Noodles: This recipe uses almost cooked egg noodles so they soak up in the flavors of the mushroom sauce quickly without getting mushy. Cook them about a minute shy of the package directions right before you add them to the slow cooker. Any pasta can work, but egg noodles are traditional and hold up well with the sauce.
- Seasonings: 1 teaspoon Kosher Salt, ½ teaspoon Coarse Ground Black Pepper, 1 tablespoon Dijon Mustard, 1 tablespoon Worcestershire Sauce, 1 teaspoon Dried Thyme, 1 teaspoon Paprika.
How to Make
Time needed: 8 hours and 15 minutes.
- Brown the Meat
Heat oil in a large pan over high heat. Season the chuck roast with salt and pepper, then brown it on all sides, about 4-5 minutes per side.
- Transfer to Slow Cooker
Place the browned meat into the slow cooker. Add chopped onions, sliced mushrooms, and minced garlic around the meat.
- Prepare the Sauce
In a bowl, whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme, and paprika. Pour this mixture over the meat and vegetables in the slow cooker.
- Cook
Set the slow cooker to low for 8 hours or high for 4 hours.
- Shred
Remove the beef from the slow cooker and use two forks to gently shred it into large chunks.
- Cook the Noodles
Boil the egg noodles according to the package instructions, but stop cooking just before they are fully cooked.
- Combine and Finish
Stir sour cream into the sauce in the slow cooker. Add the noodles and stir to coat them in the sauce. Return the shredded beef on top, and cook on high for another 15 minutes. Serve hot.
Recipe Card
Ingredients
- 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
- Heat oil in a large Dutch oven on high heat.
- Season chuck roast with salt and pepper.
- Brown meat on all sides, 4-5 minutes on each side.
- Add the beef to slow cooker with onions, mushrooms and garlic.
- Whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme and paprika and pour it into slow cooker.
- Cook on low heat for 8 hours or on high heat for 4 hours.
- Remove meat from the slow cooker and gently break apart with two forks.
- Cook egg noodles just a minute shy of package instructions.
- Mix sour cream into sauce and add in the egg noodles, stirring to coat.
- Top with chuck roast and cook on high for 15 minutes.
Video
Nutrition
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Chef’s Note: Sear the Beef
If this is your first time making a Slow Cooker Beef Stroganoff, you might be tempted to dump all the ingredients in and be on your way. I find that it’s worth all the extra flavor to sear the chuck roast first before adding it to the slow cooker. It also gives the meat a slight crust that helps trap in the juices so they release slower and break down the meat fully. Trust me, your beef will be more flavorful, tender, and juicy if you take the time to brown it beforehand versus just adding it straight to the slow cooker.
Can This Be Made Ahead?
Slow Cooker Pot Roast Beef Stroganoff is great to make ahead because it reheats very well. You can prepare the meat and sauce up until adding the sour cream and noodles. Let the meat completely cool before storing it. Heat it up on high for about an hour, adding a bit of broth if needed. Once it’s heated through and hot, add the sour cream and fresh cooked noodles. It also make easy grab-and-go meals during the week, just refrigerate the beef and sauce separately from the cooked noodles.
Nutritional Facts
How to Store
- Store: Slow Cooker Beef Stroganoff can be kept on warm for up to 4 hours and at room temperature for up to 2 hours. Cool everything completely before transferring to an airtight container. Refrigerate up to 4 days.
- Reheat: Reheat in the microwave or on the stovetop.
- Freeze: Once cooled, place Beef Stroganoff in a sealed container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.
Serving Ideas
Round out this hearty meal by serving your Slow Cooker Pot Roast Beef Stroganoff with a side of Roasted Broccoli or Sauteed Green Beans. You could also skip the egg noodles and serve this dish more like a traditional pot roast with a side of Roasted Red Potatoes or Roasted Root Vegetables. Or serve it with fresh bread, like Crusty French Bread Rolls, to soak up that amazing stroganoff mushroom gravy.
Alternative Cooking Methods
Oven Pot Roast Beef Stroganoff
- Preheat oven to 350 degrees.
- Brown seasoned beef in a large dutch oven with oil as usual, set aside.
- Add the onions and mushrooms and cook until the liquid from mushrooms has cooked down.
- Add in garlic, thyme, and paprika and cook for about a minute, then deglaze your pan with beef broth.
- Stir in the mustard and Worcestershire and return chuck roast to the pot.
- Cover pot and roast in the oven for 2-3 hours, until beef is easy to shred.
- Shred beef before adding sour cream and cooked egg noodles and serve.
Instant Pot Pot Roast Beef Stroganoff
- Set Instant Pot to Sauté setting and add oil.
- Sear beef on both sides, about 2-3 minutes, and set aside.
- Add onions, garlic, and mushrooms and sauté until tender, about 3-4 minutes.
- Deglaze Instant Pot with beef broth, stir in mustard and Worcestershire sauce, and add chuck roast to pot.
- Cover with lid, seal valve, and select Manual High Pressure for 60 minutes.
- Use quick release when finished.
- Add partially cooked egg noodles, select Manual High Pressure for 5 minutes.
- Use quick release, stir in sour cream, and serve.
Frequent Questions
A chuck roast is a tough cut that not only stands up well in the long slow cooking time, but benefits the most from it. A bottom round roast, rump roast or shoulder roast can all be used but keep in mind they might not be as tender.
Instead of egg noodles, you can serve other thicker pasta like macaroni, penne, or rigatoni with Slow Cooker Pot Roast Beef Stroganoff. Be sure to cook just shy of a minute before adding to the slow cooker.
Replace 1 cup of beef broth with a dry red wine like Malbec or Pinot Noir for a deeper traditional stroganoff flavor.
If the sauce is too thin, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then stir it in during the last 30 minutes of cooking.
Related Recipes
More Delicious Ways to Make Beef Stroganoff!
Photos used in a previous version of this post.
We loved it. This is definitely going to be a staple in our house. I doubled the amount of sauce and thickened it with 1tbsp of flour in the end. It was perfect saucy for us. I forgot to add sour cream and will try that next time I’m making it. Thank you for this awesome simple recipe.
Excellent recipe! I added frozen peas at the same time as the sour cream, and a half packet of dried peppercorn seasoning to thicken the juice; was a hit!
Great ideas Tillie and thank you for the five star review!
Really excellent!! Thanks for sharing this recipe. It was my first time making, but won’t be the last. ????
Thank you Kristen and thank you for the five star review.
LOVED this!!! Only had a small can of mushrooms that I added toward the end. Also, only used maybe 10 oz of egg noodles. We LOVED that it was more ‘brothy’! Served it with garlic bread to soak up the broth. We thought the flavors were perfect. Thank you for this really good recipe!!!
You’re welcome Joyce and thanks for the five star review!
Just had this for dinner tonight. There was only a little liquid and it was watery so I added the remaining broth from the 2nd can that I opened, more sour cream, cream cheese and a cornstarch slurry. That helped, but I would have preferred a thicker more flavorful sauce.
This looks delicious. Yay. Can’t wait to try it. Thank you.
You’re welcome! Let us know what you think Missy!
I added a ranch packet to the roast before browning it – then sautéed the onions, mushrooms, and garlic in the same pan scraping the brown bits left up. When mixing the broth with the other ingredients I added one can of cream of mushroom soup then poured the mixture into the pan whisking it all together! Poured into the crock pot with the roast and now we wait. It smells DELICIOUS though! I’ve seen concern about it being too watery..If it seems that way before I add sour cream I’ll pull liquid and thicken in a pan with flour before putting it all back together and adding the sour cream and egg noodles. Can’t wait!!
How did it turn out?!
I have honestly been really bored with the usual roast and veggies. We get a 1/2 beef each year so I was looking for something to use chuck roast for besides my regular. This was SUCH A HIT even with my 10 and 5 year old. I usually do stroganoff with ground beef…not sure why. No more! This will be a regular and a very hearty, delicious meal that feels like a treat (but VERY cheap). YUM. I doubled the mushrooms and sour cream because my roast was huge. Turned out very well and a recipe that will turn out great even if your measurements aren’t exact.
Thanks Ashley, this made my day. Thanks so much for your kind words and five star review.
This was just wonderful and so easy to make. We just loved it
I would Add more seasoning and double the broth mix next time. I only added half a bag of noodles because it was too much and soaking all the juice .
Made for dinner tonight & it was amazing! The last few times I’ve cooked a roast, it’s turned out dry but not with this recipe! It was delicious & so easy! Put in the crockpot & left the house for 6 hours to watch football all day, same back to a delicious meal! Thanks for the recipe
Great feedback Lane and thanks so much for the 5 star rating.
I made it. Easy. Needs more flavor w seasoning. I’d also add some cut carrots and add Pearl onions for more flavor. It def is a crowd pleaser and makes quite a bit for a big crowd or with plenty of leftovers.
Hello, could you use a can of cream of mushroom soup or a packet of something like a soup instead of mushrooms? Me and my son just aren’t a fan of mushrooms lol but apart from that this sounds delicious!
You sure can Jessica. Cream of Celery maybe? Let us know what you decided to do and what you thought of the recipe! Enjoy.
I’m not sure why some people said this was watery / bland. Made it exactly to the recipe and it turned out perfect! Make sure you cook your noodles in the broth inside the crock pot!! Maybe that’s where some people missed a step. Will make again
Thanks Paige! That’s a great tip that others will appreciate when reading the comments! Appreciate the 5 star review.
How long did you cook the noodles in the broth?
Before adding the noodles & sour cream, I skimmed most of the grease off the top to remove some liquid. Then I added a large can of cream of mushroom soup on top of everything, mixed in and followed the last step of cooking for 15 more minutes…it’s creamier and doesn’t need any additional seasoning!
Thanks for the tip Tanya! My roast is almost done and I’m going to add a can of cream of mushroom soup too!
Since I am single, I cut the measurements in half. I can’t wait for dinner. LOL. Really easy to make.
I was afraid it would be watery, too, before I added the pasta and cooked for an extra 15 min. per the directions. Thickened right up when the noodles finished cooking. Loved it! Thanks for a great, flavorful, easy recipe! Salt and pepper are easy to add and adjust to your preferences!
“Sauce” was quite watery and bland. I even tried adding a slurry at the end to thicken it. Just ok
The sauce is broth like in consistency. Was it more watery than broth?
Hi, if I don’t have a slow cooker, what should I use, please
You can try our Crazy Tender Beef Stroganoff or Instant Pot Beef Stroganoff!
So delicious! I seared on the stove and cooked in 325* oven for 3 hours. Amazing flavor!
Oh my gosh this was so easy and turned out delicious! I sometimes have trouble with recipes but this one turned out perfect (it was not too liquidy, the egg noodles absorbed the extra liquid) and my son said it was the best thing he ever tasted! I can’t wait to try some more of Sabrina’s recipes!
Chuck in the freezer coming out for this one! I’m planning to halve the recipe since it’s just us two. I noticed a number of cooks mentioning a thin or runny sauce; has that been addressed or resolved?
Would the calorie content change if I swapped Greek Yogurt for the sour cream? Tryin to be just a tad more healthy with food options.
oh my god this was amazing. all i did was double the mushrooms and sour cream since i’m a lover of both, and sprinkled a tiiiiny bit of msg to enhance the umami mushroom flavor while it cooked in the crock pot. easily one of the best, most tasty meals ive made to date. and the prep was so fast! i rarely love what i cook this much, this will be a staple recipe going forward. thank you for this!! i’m going back for seconds!
Made this last night. My husband really loved it, so I’ll give it 5*. I seared the meat on high for 4 min. and burnt one side of it, so watch the heat and time on the stove. More like 2 min. per side. Overall, I thought it was a bit dry. I think you could double the quantities of mushrooms and the sour cream. Maybe adding some cream cheese improve it. The meat was perfectly cooked after 7 hours. I’m not sure about mixing the noodles in, as they took up a lot of space in the cooker and overpowered everything else. So I think I’ll serve them separately next time. Nice flavors though and very easy to make.
I used a smaller roast so I cut the broth in half. That seemed to work fine and we really liked the flavor, but be advised, it makes a ton! So I recommend you try this recipe, but invite your friends and family to join you!
One of the best stroganoff recipes I have tried with minimal effort!!! Will definitely make again!
Spiced it up a bit based on previous comments. Too much liquid but in the end the recipe was nice. Thank you.
Way too much liquid made for a watery bland waste of ingredients, dang it. 🙁
I completely agree. I tried everything I could to doctor it up but nothing helped. Watery and bland. The recipe looked so good, I was very disappointed ?
I’m a bit confused what is causing the stroganoff to be watery for you both. Are you rinsing your pasta? This will remove starch from the pasta which helps to thicken up your sauce. If you feel like the sauce itself is bland once it isn’t watery anymore, I’d suggest a bit more salt or pepper, as those tastes can be subjective. My thought is once your liquid has thickened up it shouldn’t really be an issue anymore. We’ve never experienced the recipe being watery and it is an office favorite.
It’s just ok, for some reason, it tastes kind of bland to me and needs a richer and thicker sauce
we just bought a side of beef and we are excited to try this roast recipe! Sabrina, would you please confirm for the Instant Pot version, should the egg noodles still be par cooked? Or do they go in un-cooked? Thanks! Sara
Yay, thank you for trying one of my recipes! as for the noodles, they go in partially cooked and become fully cooked when the recipe is done!
This was SO GOOD! I have made countless maybe 25+ recipes from your site and I am always impressed especially the slow cooker ones. My husband and 5 year old loved this so much on a cold snowy day in April. I added extra sour cream to make it even creamier and left the lid off the slow cooker for a few minutes to reduce a little of the both before hand. Best stroganoff recipe ever, tender meat, flavorful, easy, and low mess. I made your Cinnamon Streusel Bread to go with and WOW. Thanks for the treasure trove of recipes over the years, you have made me such a better cook!
You’re so kind. I definitely have a love affair with slow cooker recipes. As a busy parent, it’s just so much easier on days to have the slow cooker do the work.
Can i use frozen roast for the slow cooker version?
The roast needs to be completely thawed before adding it into the slow cooker.
No, I would definitely recommend thawing prior. Also sear all sides!
If you are using beef stew meat, how does the recipe change cooking time wise?
It would be cut in half, 4 hours on low would do it.
I was not happy with the recipe. I cooked it in the crock pot for 6 hours. The meat was done, but the sauce was very runny even after adding the sour cream and noodles. It needed flour.
You could always make a roux to thicken the sauce if needed. Was the chuck roast completely thawed before added to the slow cooker? I’m trying to figure out where the extra liquid would have come from.
looks so bomb. making tonight. i just know itll be good cause i love chuck roast so i prematurely rated five stars. i dont think ill change my mind hahah
Thanks, Timothy!
I plan to make this in the oven. I would like the bite sized pieces vs shredded beef.
I have 2 questions:
1. Do I sear the entire roast, then cut into pieces?
2. When cut into pieces, does it reduce the cooking time in the oven?
Thank you for your help.
This looks really tasty and can’t wait to try it!
If you cut it into cubes and then sear you’ll need to play with the timing because it’ll significantly change the cook time. I haven’t tested it so I’m not sure what the exact timing would be though. If you’re going to go that route, make sure to cut it first and then cook. Don’t wait til the end to cut it. Hope this helps.
Delicious dinner, makes enough for an army! I made it with wine and beef broth. Needs a little more salt to sauce and I will add a slurry next time to thicken it a bit. Husband says this is a keeper!?
Thanks for coming back to let me know, Dawn. So glad you all enjoyed it.
will omitting the mushrooms completely change the recipe? I seriously hate mushrooms.
It will change the flavor and a bit of the texture but if you hate them, just leave them out.
This is so good! I added 2 cans of cream of mushroom to mix and thicken the sauce.
At what stage of the cooking do you add the two cans of cream of mushroom soup? Do you just omit the extra mushrooms?
This is easy & tasty, but the sauce is runny; not like stroganoff creamy sauce. Is there also way to have a creamy sauce?
You could add a roux to thicken the sauce next time.
How do i make this with no mushrooms. I’m severely allergic. Thank you.
You can simply just leave them out. It will adjust the flavor though.
I’m confused. After the egg noodles cook do I add sour cream to the noodles or put them in the crock pot with the gravy?
Thank you for all of your recipes that you share. Being a senior citizen I appreciate the simplicity of the recipes. I cook for just my husband and I and am able to scale them down. They are yummy too.
Add the noodles and the sour cream to the slow cooker together, theyre all mixing together to make the gravy and be smothered in it. I like to pull the beef apart with the forks first, but totally up to you. I hope you enjoy the recipe, this is our favorite one so far this year.
I am making this recipe in a Dutch oven. I hate to sound ignorant, but after I cook the vegetables, do I leave them in there while it’s all cooking in the oven? And do I cook it with the lid on the Dutch oven? It looks delicious and I’m super excited to try it!
If you’re using a dutch oven, it’s ok to leave everything in there to cook with the lid on. Enjoy!
I grew up eating Beef Stroganoff and this pot roast version is pure genius. It’s cheaper than buying steak but tastes just as good if not better. Yum!
Can I half this recipe? And if so whats the cooking time?
You may need to use a smaller slow cooker size so that it doesn’t dry out since it’ll cook faster. You may need to cut the time by about half if left in a larger slow cooker. I haven’t tested it so just keep an eye on it and check it often. Good luck!
The perfect fall apart roast, so delicious. This is comfort food at its best. Everyone adored this. Thank you.
You’re welcome, Lily. So glad you all enjoyed it.
Hi. This looks delicious and I would like to try this recipe but I plan to use only 2lbs of beef. May I know what the cooking time would be in the instant pot? Thanks!
Made this in the Instant Pot. The meat was absolutely fall-apart perfect. For our tastes, I had to make a slurry to thicken the sauce enough and added more sour cream . . . because you cannot ever have enough sour cream.
Thanks for coming back to let me know how much you enjoyed it. I appreciate the 5 star rating.
Are rice noodles OK for use in this recipe?
You’re best to substitute with fettuccine or linguine. I’ve not tested it with rice noodles.
Hi, Sabrina. Although I ‘m sure this recipe does deserve 5 stars, I haven’t tried it yet. I just wanted to thank you not only for your inspiring dishes, but also for the brightness you add to our days when we receive your emails. Thank you.
You are so sweet, Rhonda.