Slow Cooker Roast Beef Stroganoff
Savor the ultimate comfort food with this Slow Cooker Roast Beef Stroganoff—a flavorful, melt-in-your-mouth dish perfect for cozy dinners or feeding a hungry crowd. Tender, slow-cooked chuck roast is infused with the rich flavors of garlic, onion, and Worcestershire sauce, then paired with earthy mushrooms and a luscious sour cream sauce for a creamy, tangy twist. This set-it-and-forget-it recipe requires minimal prep, as the slow cooker does all the heavy lifting, creating a savory masterpiece over eight hours. Served over a bed of buttered egg noodles and topped with fresh parsley, this dish combines convenience with gourmet taste, making it an instant family favorite. Perfect for busy weeknights or indulgent gatherings, this hearty beef stroganoff is a must-try.
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Recipe Information
Ingredients
- 2 pounds Chuck roast (boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 8 ounces Mushrooms (sliced)
- 1 cup Sour cream
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 12 ounces Egg noodles (cooked)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Season the chuck roast on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 2-3 minutes on each side until browned. Transfer the roast to the slow cooker.
In the same skillet, sauté the diced onion for 2-3 minutes until softened, then add the minced garlic and cook for an additional 30 seconds. Transfer the mixture to the slow cooker.
Add beef broth, Worcestershire sauce, and sliced mushrooms to the slow cooker. Cover and cook on LOW for 8 hours or until the beef is tender and easily shredded.
Once the beef is cooked, use two forks to shred it into bite-sized pieces directly in the slow cooker.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the slow cooker and cook on HIGH for an additional 15 minutes, or until the sauce has thickened.
Stir the sour cream into the slow cooker until fully blended and creamy.
Serve the beef stroganoff over cooked egg noodles. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.5 g | 339% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 5304 mg | 231% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 33.9 g | ||
| Protein | 211.2 g | 422% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 574 mg | 44% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4184 mg | 89% | |
*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.
