Slow Cooker Pot Roast Beef Stroganoff is the ultimate comfort food. Tender fall-apart beef cooks all day, ready to serve when you get home.
This amazing Beef stroganoff made in the slow cooker is the perfect meal for busy weeknights. For more easy dinners, try my Slow Cooker Meatloaf and Slow Cooker Beef Stew.
Why You’ll Love This Pot Roast?
- Cooked all day in that signature savory, sauce until it is fall-apart, fork tender.
- Make it ahead and meal prep for lunch and dinner during your busy week.
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!
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.
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Nutrition
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Sabrina’s Tip
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.
Table of contents
About this Recipe
Slow Cooker Pot Roast Beef Stroganoff combines a classic comfort food with my melt-in-your-mouth Classic Pot Roast. Chuck roast is braised 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
- Vegetable Oil: This is used to brown the meat. Any neutral oil like canola or vegetable oil will do.
- 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.
- 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.
- Crimini Mushrooms: Crimini or cremini mushrooms are a bit meatier than white mushrooms and they have more delicious earthy flavor.
- 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.
- Beef Broth: Chicken or vegetable broth can be used if needed, though I prefer beef broth because it keeps the deep beef flavor strong.
- Sour Cream: This is the secret ingredient that adds the necessary tangy creaminess that makes stroganoff so amazing. Greek yogurt is a good alternative.
- 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.
Can This Be Made Ahead of Time?
This 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 makes easy grab-and-go meals during the week, just refrigerate the beef and sauce separately from the cooked noodles.
Pairing Suggestions
Round out this hearty meal by serving your 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.
How to Store
- Serve: Stroganoff can be kept on warm for up to 4 hours and at room temperature for up to 2 hours.
- Store: Cool everything 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.
Alternative Cooking Techniques
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
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.
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Photos used in a previous version of this post.
This was entirely flavorless, completely bland!!! I was so disappointed because it looked really good. Will definitely be looking for a different recipe.
Sad to hear it didn’t turn out how you expected. Thank you for letting me know, Kristen.
Can you use canned mushrooms?
Yes you can Cindy. Drain them thoroughly before adding to the recipe. Please let us know how your recipe turns out!
I made this last night and it is so good! Feeding a crowd of 8 tonight! Thank you!
You’re welcome Jessie! What a great idea for a crowd!
How many grams is one serving? Or ounce, or any thing?
Lizzy, great question. After cooking, each serving will weigh approximately 343 grams, or 12 ounces.