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Slow Cooker Pot Roast Beef Stroganoff

This comforting beef stroganoff combines slow-cooked pot roast with a creamy, tangy sauce. Perfect for busy nights and served over egg noodles.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 medium 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)

Method
 

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

Notes

Refrigerate leftovers in an airtight container within 2 hours of cooking. To reheat, warm gently on the stovetop or microwave. For a thicker sauce, see tips for thickening.