Slow Cooker Pot Roast Beef Stroganoff

10 servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Slow Cooker Pot Roast Beef Stroganoff is the ultimate comfort food with tender chuck roast, creamy sour cream mushroom sauce and egg noodles.

Tender Beef Stroganoff meets Ultimate Slow Cooker Pot Roast in this delicious Slow Cooker Recipe perfect for meal prepping or a family dinner.

Bowl of Crockpot Pot Roast Beef Stroganoff


What’s 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, there are oven and Instant Pot instructions in this post too!

Slow Cooker Pot Roast Beef Stroganoff combines a classic comfort food with a melt-in-your-mouth chuck roast used in our Classic Pot Roast. Slow cooking is hands down one of the best ways to cook chuck roast. The long cooking time turns this inexpensive cut of beef tender and juicy and easy to shred.

Brown the Chuck Roast

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. It’s worth all the extra flavor to sear the chuck roast first before adding it to your slow cooker. Unlike a lot of dump and go crockpot recipes, it’s important to blend your sauce before pouring over the beef so it gets evenly distributed.

Ingredients of Crock pot Pot Roast Stroganoff

This Slow Cooker Pot Roast Beef Stroganoff 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.

Slow Cooker Pot Roast Beef Stroganoff is a good potluck dish or for an easy meal prep for busy weeknights. If you are making this dish ahead of time, you should only add the noodles if you are planning to freeze it. If you want to make Slow Cooker Pot Roast Beef Stroganoff for easy grab-and-go meals during the week, refrigerate the beef and sauce separate from cooked noodles.


What to serve with this recipe:

Round out this hearty meal by serving your Slow Cooker Pot Roast Beef Stroganoff with a side of Roasted Broccoli or Sautéed 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 and Roasted Root Vegetables.

Be SURE to serve this with Crusty French Bread Rolls, they’re the perfect rolls to dip in your stroganoff mushroom gravy.

Crockpot Pot Roast Stroganoff


What other kinds of beef can be used for this recipe?

You can make this dish with beef stew meat or cut the chuck roast into 2 inch cubes if you prefer whole pieces of beef instead of shredded meat.

Can I use different pasta for this stroganoff?

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.

What other vegetables can be cooked with this dish?

You can add other vegetables to this dish like frozen peas, green bell peppers, and carrots, or use other mushrooms like button mushrooms or portobellos.

Can I add wine to this sauce?

Replace 1 cup of beef broth with a dry red wine like Malbec or Pinot Noir for a deeper traditional stroganoff flavor.


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.
Slow Cooker Pot Roast Beef Stroganoff in a bowl with noodles

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 egg noodles, select Manual High Pressure for 5 minutes.
  • Use quick release, stir in sour cream, and serve.


  • Serve: Slow Cooker Beef Stroganoff can be kept on warm for up to 4 hours and room temperature for up to 2 hours.
  • Store: Cool Pot Roast Beef Stroganoff completely before transferring to an airtight container. Refrigerate up to 4 days.
  • 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.
Shredded Slow Cooker Pot Roast Beef Stroganoff with Egg Noodles

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Slow Cooker Pot Roast Beef Stroganoff

Slow Cooker Pot Roast Beef Stroganoff is the ultimate comfort food with tender chuck roast, creamy sour cream mushroom sauce and egg noodles.
Yield 10 servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.



Calories: 565kcal | Carbohydrates: 36g | Protein: 43g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 169mg | Sodium: 613mg | Potassium: 895mg | Fiber: 2g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 5mg
Slow Cooker Pot Roast Beef Stroganoff Collage

Photo used in a previous version of this post.

Slow Cooker Pot Roast Beef Stroganoff collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. 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!!

  2. 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.

    1. Thanks Ashley, this made my day. Thanks so much for your kind words and five star review.

  3. 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 .

  4. 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

  5. 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.

    1. 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!

      1. You sure can Jessica. Cream of Celery maybe? Let us know what you decided to do and what you thought of the recipe! Enjoy.

  6. 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

    1. Thanks Paige! That’s a great tip that others will appreciate when reading the comments! Appreciate the 5 star review.

  7. 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!

  8. Since I am single, I cut the measurements in half. I can’t wait for dinner. LOL. Really easy to make.

  9. 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!

  10. 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!

  11. 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?

  12. 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.

  13. 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!

  14. 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.

  15. 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!

  16. Spiced it up a bit based on previous comments. Too much liquid but in the end the recipe was nice. Thank you.

    1. 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 ?

      1. 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.

  17. 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

    1. 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!

  18. 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!

    1. 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.

  19. 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.

    1. 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.

  20. 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

  21. 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!

    1. 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.

  22. 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!?

    1. At what stage of the cooking do you add the two cans of cream of mushroom soup? Do you just omit the extra mushrooms?

  23. This is easy & tasty, but the sauce is runny; not like stroganoff creamy sauce. Is there also way to have a creamy sauce?

  24. 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.

    1. 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.

  25. 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!

    1. If you’re using a dutch oven, it’s ok to leave everything in there to cook with the lid on. Enjoy!

  26. 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!

      1. 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!

  27. The perfect fall apart roast, so delicious. This is comfort food at its best. Everyone adored this. Thank you.

      1. 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!

  28. 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.

    1. You’re best to substitute with fettuccine or linguine. I’ve not tested it with rice noodles.

  29. 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.