I still remember the first time I made this Slow Cooker Pot Roast Beef Stroganoff: the house filled with mushroom-and-onion aroma all afternoon, and by dinnertime a fork-tender roast shredded into silky, tangy sauce. It’s the kind of comfort meal that tastes like it took all day to make, but asks almost nothing of you once it’s in the slow cooker — perfect for busy nights, weekend family dinners, or when you want cozy leftovers that reheat beautifully.

What makes this recipe special

This version marries two classics: the deep, slow-cooked flavor of a pot roast and the creamy tang of beef stroganoff. Using a chuck roast gives you rich marbling that melts into the sauce, while the Dijon and Worcestershire add bright, savory layers without any complicated techniques. It’s one-pot slow-cooker comfort that’s both hands-off and crowd-pleasing.

“Fork-tender meat with a tangy, creamy sauce — every spoonful felt like a home-cooked hug.” — a happy tester

This dish is ideal for:

Weeknight dinners when you want something comforting with minimal prep.
Meal-prep: it reheats well and feeds a crowd.
Anyone who likes a hearty, saucy noodle dish without standing over the stove.

The cooking process explained

Quick overview so you know what to expect:

Place the chuck roast in the slow cooker.
Whisk together beef broth, Dijon, Worcestershire, and seasonings; pour over the roast.
Add sliced onion, mushrooms, and garlic.
Cook low and slow until the beef is fall-apart tender (about 6–8 hours).
Shred the beef, stir in sour cream to finish the sauce, and serve over egg noodles.

This recipe is largely hands-off. If you want deeper flavor, you can sear the roast first, but it’s optional.

What you’ll need

Key ingredients (with a few substitution notes):

2 pounds beef chuck roast (or well-marbled rump roast; stew meat will work but texture differs)
1 cup beef broth (use low-sodium if preferred)
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 onion, sliced (yellow or sweet)
8 ounces mushrooms, sliced (button, cremini, or a mix)
3 cloves garlic, minced
1 cup sour cream (or plain Greek yogurt for a tangier, lower-fat swap)
Salt and pepper to taste
Egg noodles, for serving (swap for gluten-free pasta, mashed potatoes, or rice if needed)

Notes:

If you prefer a thicker sauce, see tips below for thickening.
For a dairy-free version, use a vegan sour cream or coconut yogurt and check labels for Worcestershire (contains anchovies).

How to prepare it

Place the whole beef chuck roast in the slow cooker.
In a bowl, whisk together 1 cup beef broth, 2 tablespoons Dijon mustard, 2 tablespoons Worcestershire sauce, and salt and pepper to taste.
Pour the mixture over the beef so it’s partially submerged.
Add the sliced onion, sliced mushrooms, and minced garlic around and on top of the roast.
Cover the slow cooker and cook on low for 6–8 hours, until the meat is very tender and easily pulls apart.
Remove the beef to a cutting board and shred it with two forks. Discard any excessive fat.
Return the shredded beef to the slow cooker. Stir in 1 cup sour cream until fully incorporated and the sauce is creamy.
Cook egg noodles according to package instructions and serve the beef stroganoff mixture over the hot noodles.

Best ways to enjoy it

Serve over buttered egg noodles for a classic presentation.
Spoon over mashed potatoes or creamy polenta for a comforting twist.
Add a simple green side: steamed green beans, roasted Brussels sprouts, or a crisp salad cut through the richness.
Top with fresh chopped parsley or chives and a squeeze of lemon if you want a bright contrast.

For a dinner party, plate a nest of noodles, pile the stroganoff in the center, and finish with cracked black pepper and chopped herbs.

Storage and reheating tips

Refrigerate leftover stroganoff in an airtight container within 2 hours of cooking. It will keep 3–4 days.
To reheat, warm gently on the stovetop over medium-low heat until steaming, or microwave in short bursts. Stir in a splash of beef broth or cream to loosen the sauce if it’s thickened. Reheat to 165°F (74°C) for safety.
To freeze: cool completely and store in freezer-safe containers for up to 2–3 months. Thaw in the fridge overnight before reheating. Note: sour cream textures can change slightly after freezing; stirring in a little fresh sour cream or yogurt when reheating restores creaminess.
Safe handling: always discard food left at room temperature over 2 hours (1 hour if above 90°F/32°C).

Pro chef tips

Browning (optional): Sear the roast quickly in a hot skillet for 2–3 minutes per side before the slow cooker to add extra color and flavor.
Mushroom moisture: If you prefer less liquid, sauté the mushrooms first to brown and reduce moisture, then add to the slow cooker.
Prevent curdling: Temper the sour cream by mixing a few spoonfuls of hot sauce into it before stirring into the pot; finish heating gently—avoid prolonged high heat after adding sour cream.
Thickness control: If the sauce is too thin at the end, whisk 1–2 tablespoons cornstarch with cold water and stir into the hot sauce; cook on high for 10–15 minutes to thicken.
Flavor boost: Add a splash (1 teaspoon) of balsamic vinegar or a teaspoon of tomato paste for deeper umami.

Creative twists

Mushroom-forward: Use a mix of cremini and shiitake and add a tablespoon of soy sauce for an umami kick.
Wine boost: Replace 1/4 cup of beef broth with dry red wine for extra depth.
Slow-cooker stroganoff with veggies: Add carrots and celery at the start for a pot-roast feel.
Lighter swap: Use plain Greek yogurt in place of sour cream and swap egg noodles for whole-wheat or zucchini noodles.
Gluten-free: Serve over gluten-free pasta, rice, or cauliflower mash and use gluten-free Worcestershire sauce.

Your questions answered

Q: Can I cook this on high instead of low?
A: Yes. Cooking on high will reduce the time — expect 3–4 hours on high for similar tenderness. Check for fork-tender meat; exact time depends on roast thickness.

Q: Can I add the sour cream at the beginning?
A: Don’t. Add sour cream at the end after the beef is shredded. Cooking sour cream for hours can make it separate and change the texture.

Q: How can I make the sauce thicker?
A: Remove some cooking liquid and whisk in 1–2 tablespoons cornstarch or flour (slurry) and stir back in. Bring the cooker to high for 10–15 minutes, or thicken on the stovetop in a saucepan.

Q: Is it safe to freeze with the sour cream included?
A: Freezing with sour cream is okay, but texture can shift. For best results, freeze the stroganoff without sour cream and stir fresh sour cream or yogurt in when reheating.

Q: What cut of beef works best?
A: Chuck roast is ideal for slow cooking because of its marbling. Rump or brisket also work well. Avoid lean cuts that dry out.

Conclusion

If you love slow-cooked comfort with minimal fuss, this Slow Cooker Pot Roast Beef Stroganoff is a reliable, delicious choice. For another slow-cooker take on beef stroganoff and additional tips, check out this recipe from Slow Cooker Beef Stroganoff – The Cozy Cook. For a slightly different pot-roast-meets-stroganoff approach and serving ideas, see the version at Slow Cooker Pot Roast Beef Stroganoff | 12 Tomatoes.

Enjoy the cozy, hands-off comfort — and don’t forget to save a container for tomorrow’s lunch.