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Slow Cooker Pot Roast Beef Stroganoff

Slow Cooker Pot Roast Beef Stroganoff
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Slow Cooker Pot Roast Beef Stroganoff is a cozy and flavorful dish featuring tender, melt-in-your-mouth beef slow cooked to perfection and combined with a rich, creamy mushroom sauce. This hearty and comforting meal is effortless to prepare, making it ideal for busy weeknights or relaxed weekend dinners. Serve it over egg noodles, mashed potatoes, or rice for a versatile homestyle favorite.

Ingredients

Scale

Main Ingredients

  • 3 to 4 pounds beef pot roast (chuck roast or brisket recommended)
  • 8 ounces fresh mushrooms, sliced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream (or Greek yogurt as a substitute)
  • 2 tablespoons all-purpose flour or cornstarch
  • Salt and pepper, to taste
  • 1 tablespoon oil (for searing, optional)

To Serve

  • Egg noodles, cooked according to package instructions (or preferred pasta, gluten-free option, or mashed cauliflower)
  • Fresh parsley or chopped chives for garnish (optional)

Instructions

  1. Prepare the Beef and Vegetables: Trim excess fat from the beef pot roast and season generously with salt and pepper. Dice the onions, slice the mushrooms, and mince the garlic to prepare for layering.
  2. Sear the Beef (Optional but Recommended): Heat oil in a skillet over medium-high heat and quickly brown the roast on all sides to enhance flavor and caramelization, then transfer to the slow cooker.
  3. Combine Ingredients in the Slow Cooker: Place the seasoned beef in the slow cooker, then layer the diced onions, minced garlic, and sliced mushrooms on top. Pour in the beef broth and Worcestershire sauce.
  4. Cook Low and Slow: Cover and cook on low heat for about 8 hours, or until the beef is fork-tender and easily shreds.
  5. Thicken the Sauce and Add Sour Cream: Carefully remove the beef and shred it using two forks. Mix flour or cornstarch with a little water to create a slurry, then stir this into the slow cooker liquid to thicken the sauce. Off heat, gently fold in the sour cream until the sauce is creamy and smooth.
  6. Combine and Serve: Return the shredded beef to the creamy sauce and mix gently to coat. Serve the stroganoff hot over cooked egg noodles or your chosen base, garnished with fresh herbs if desired.

Notes

  • Choose chuck roast or brisket for best tenderness.
  • Searing the beef adds flavor and improves texture but can be skipped.
  • Use fresh mushrooms for superior flavor and texture rather than canned.
  • Add sour cream off heat to avoid curdling and maintain a silky sauce.
  • Stir gently after adding shredded beef to preserve tender strands.
  • Variations include using ground beef, substituting Greek yogurt, adding fresh herbs, extra vegetables, or gluten-free/low-carb sides.
  • Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
  • Reheat gently on low heat with extra broth if needed to maintain moisture.

Nutrition

Keywords: slow cooker, pot roast, beef stroganoff, comfort food, creamy mushroom sauce, easy dinner, weeknight meal, slow cooked beef

Find it online: https://mealsbysarah.com/slow-cooker-pot-roast-beef-stroganoff/