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.
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.