When I make stroganoff for dinner, ninety percent of the time it’s a simple skillet version with ground beef. And there is nothing wrong with that! It’s quick, delicious, and comforting. But stroganoff made with fork-tender, falling-apart pot roast beef? That is something very unique.
When I make stroganoff for dinner, ninety percent of the time it’s a simple skillet version with ground beef. And there is nothing wrong with that! It’s quick, delicious, and comforting. But stroganoff made with fork-tender, falling-apart pot roast beef? That is something very unique. But that doesn’t mean it’s tough – because to the slow cooker’s magic, this Pot Roast Beef Stroganoff is just as simple as the quick cooktop version.
This is one of those recipes where the slow cooker does almost all of the work for you. You should definitely sear your beef first because nothing else can duplicate that flavor, but once it’s nice and brown, simply put it to the crockpot with some sliced onions, mushrooms, and garlic. More or less, the beef cooks in the sauce. Add beef stock, Dijon mustard, Worcestershire sauce, and thyme and simmer for four hours on high or eight hours on low.
INGREDIENTS
2 tbsp of olive oil
a 4 pound boneless chuck roast
8 oz cremini mushrooms, thinly sliced 1 medium white onion, thinly sliced 4 garlic cloves, minced
2 cups beef stock
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
a half teaspoon dried thyme
a third cup sour cream
1 pound egg noodles, boiled for 1 minute less than the package instructions indicate
To taste, kosher salt and freshly ground black pepper
For serving, minced fresh parsley (optional).
PREPARATION
In a large skillet or Dutch oven, heat the oil over high heat. Season the roast well with salt and pepper before browning it on all sides, about 4-5 minutes per side.
Add the roast, onions, mushrooms, and garlic to the slow cooker.
Add beef broth, Dijon mustard, Worcestershire sauce, and thyme to slow cooker.
Cook on high for 4 hours or low for 8 hours, covered.
Remove the roast and shred it with two forks.
Stir together the beef, egg noodles, and sour cream in the slow cooker. Cook for 15 minutes on high, covered.
Season to taste, then serve and enjoy!
