Crock Pot Roast Stroganoff
Get ready to sink your fork into the ultimate comfort food with this Crock Pot Roast Stroganoff, a hearty and soul-warming dish that’s as easy to make as it is delicious. Featuring tender, slow-cooked beef chuck roast seasoned to perfection and complemented by sautéed onions, earthy mushrooms, and a rich, creamy sauce made with sour cream, this recipe is a guaranteed crowd-pleaser. The sauce is elevated with beef broth and a splash of Worcestershire sauce, perfectly thickened for a silky, indulgent finish. Serve it over a bed of buttery egg noodles and garnish with fresh parsley for a dish that’s as visually stunning as it is flavorful. With just 20 minutes of prep and the magic of a slow cooker, this dish offers bold, classic stroganoff flavors with a melt-in-your-mouth roast twist, perfect for cozy family dinners or make-ahead meals. Keywords: "Crock Pot Roast Stroganoff," "slow cooker beef stroganoff," "creamy beef stroganoff recipe," "easy comfort food recipe," "family dinner ideas."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 12 ounces egg noodles, cooked
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the beef chuck roast generously on all sides with salt, black pepper, and garlic powder.
In a large skillet, heat olive oil over medium-high heat. Sear the chuck roast for 2-3 minutes per side, until browned. Remove and set aside.
In the same skillet, add diced onions and sliced mushrooms. Sauté for about 5 minutes, until softened and fragrant.
Transfer the seared roast to the crock pot. Add the sautéed onions and mushrooms on top.
Pour beef broth and Worcestershire sauce over the roast and vegetables.
Cover and cook on low heat for 8 hours (or on high heat for 4-5 hours) until the meat is fork-tender.
Once the roast is done, carefully remove it from the crock pot and shred or slice it into chunks.
In a small bowl, whisk together the flour with a few tablespoons of the hot cooking liquid from the crock pot until smooth. Stir this mixture back into the crock pot to thicken the sauce.
Stir in the sour cream until fully incorporated. Return the shredded or sliced beef to the crock pot and mix well.
Serve the stroganoff over cooked egg noodles, and garnish with fresh chopped parsley if desired.
Nutrition Facts
Calories |
4804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.3 g | 456% | |
| Saturated Fat | 145.9 g | 730% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 5574 mg | 242% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 29.9 g | ||
| Protein | 284.4 g | 569% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 608 mg | 47% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 5363 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
