Slow Cooker Pot Roast Beef Stroganoff
Roast Beef Pot Roast Slow Cooker With its creamy sour cream mushroom sauce, egg noodles, and soft chuck roast, stroganoff is the epitome of comfort cuisine.
Yield: 10
Materials
- 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
- In a large Dutch oven, heat the oil over high heat.
- Chuck roast should be salted and peppered.
- Meat should be browned for four to five minutes on each side.
- Add the steak, garlic, and mushrooms to the slow cooker.
- Combine beef broth, Worcestershire sauce, dijon mustard, paprika, and thyme in a slow cooker and whisk until well combined.
- Cook for eight hours on low heat or four hours on high heat.
- Take the meat out of the slow cooker and use two forks to carefully shred it.
- Cook egg noodles for only a minute less than suggested on the package.
- Stir the egg noodles to coat after adding the sour cream mixture to the sauce.
- Place chuck roast on top, then cook for 15 minutes on high.
Notes
- Please read blog post in its entirety for more tips + tricks.