My saucy, savory, pot roast beef stroganoff recipe is all you could want on a chilly day! Tender beef and classic pot roast veggies slow cook all day in a rich, luscious stroganoff sauce that is packed with flavor. It's ridiculously simple to make but the results? They're so cozy. Serve this pot roast stroganoff over the butteriest mashed potatoes or classic egg noodles for the coziest of meals.
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Slow Cooker Pot Roast Beef Stroganoff is Pure Comfort Food!
Pot roast is such a go to recipe when I want to cook something long slow and savory. I love taking different twists on old ideas, so why not make a pot roast version of beef stroganoff?
My hubs said it was the best stroganoff I've made to date, and I'll have to agree: it's full of classic stroganoff flavors like sour cream, onions and mushrooms...but giving pot roast vibes with chopped carrots, umami rich worcestershire sauce, and big chunks of stewed beef that just melt in your mouth.
Our son is a big fan of mushrooms so we usually double the mushrooms than the recipe calls and we love serving this over potatoes. Okay, so it basically is pot roast at that point...but if we serve it over egg noodles it counts as stroganoff, right?
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Beef Chuck Roast - you want a cut of beef that will stand up to a low and slow cooking process. Chuck has a ton of fat and connective tissue that not only give the stroganoff flavor, but will have a melt in your mouth texture once it's done cooking.
- A High Heat Oil - Use anything that can stand high temperatures like vegetable oil, avocado oil, corn oil, etc.
- Flour - one of our thickeners for the stew.
- Beef Broth or Beef Stock
- Yellow Onions, Celery, Carrots - I feel like this is what gives that 'pot roast' vibe. Traditional beef stroganoff doesn't use a mirepoix (the flavor base of classic French cooking), but a classic pot roast does!
- Cremini Mushrooms - you can use whatever type of mushrooms you like, but cremini are just so easy to find! You may find them labeled as 'baby bella' mushrooms as well.
- Worcestershire Sauce - for umami flavor! you can really tell the difference without it.
- Sour Cream - it's not stroganoff without that creamy, rich sauce and sour cream is what makes it this way.
- Thyme - you can use fresh or dried thyme. It adds a bright, herby flavor that a dish this rich needs.
- Dijon Mustard - for flavor. You can also use a whole grain mustard, but I wouldn't suggest yellow mustard.
- Smoked Paprika - this is optional! It gives the stroganoff a warm, smoky flavor that tastes amazing.
- Kosher Salt and Pepper
- Egg Noodles - this is what I served with my pot roast stroganoff.
How to Make Chuck Roast Beef Stroganoff in the Slow Cooker
Step 1 | Sear the meat on all sides in your hot pan, about 2-3 minutes per side. Get them nice and brown, that's good flavor! Remove them with tongs to your slow cooker and set aside.
Step 2 | Add the onion, carrots, and celery in a little more fat until the onions become translucent, then stir in the mustard, thyme, and garlic. Let cook for a minute until really fragrant, then add flour. Let that coat all the vegetables and cook for 2 minutes or so, stirring, to cook out the raw flour.
Step 3 | Stir a cup of beef broth into the floured veggies, this is going to make a gravy that'll help thicken up our creamy sauce.
Step 4 | Add everything but the sour cream to your crockpot, put the lid on, and cook on high for 5 hours or low for 8 hours, until the beef is fork tender. When it's done, stir in the heavy cream.
Step 5 | Stir in the sour cream once the beef is fork tender.
Step 6 | Boil egg noodles and serve the stroganoff over them!
Variations and Pro Tips
- Dutch Oven Stroganoff - this recipe can be made in your dutch oven. It'll cook much faster, about 3 hours instead of 8.
- One Pot Stroganoff - toss the beef and veggies in the flour to coat them, then let everything cook in the slow cooker for 5 hours on high or 8 hours on low. I've done this plenty of times as I was in a rush out the door. Just add the noodles into the slow cooker during the last 20-25 minutes of cook time.
- Sauce is too thin? - You can fix this two ways: adding in a cornstarch slurry, or making a beurre manie, which is butter and flour mixed together and used to thicken sauces and stews.
- Leftover Pot Roast Stroganoff - use any leftover pot roast beef you have in your fridge and let this stew in the slow cooker for a couple hours or bubble away on the stove for an hour, and you have given your leftovers new life.
My Favorite Sides for Stroganoff
FAQs
Season as you go! Generously season the meat and veggies before adding them to the crockpot. Wait until the end of cook time to do a final tasting and season, since the stew's flavors intensify during cooking.
To freeze stroganoff, set aside the portion you want to freeze before adding the sour cream. Dairy often doesn’t freeze well. Separate the stroganoff into sections to put into freezer-safe containers and freeze for up to 6 months, thaw in the fridge, and rewarm on the stove top in a pot. Add a spoonful of sour cream before serving.
The beef is fully cooked when it’s tender enough to shred easily with a fork. If it’s still tough, let it cook longer in the crockpot until it is tender.
Yes, you can! On the stovetop, simmer on low heat on the stovetop, covered, until the beef is tender. For the oven, cook in a covered Dutch oven at 350°F for 3-4 hours, checking occasionally.
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Pot Roast Stroganoff (Slow Cooker Recipe)
Ingredients
- 4 lbs chuck roast, cubed into 2 inch pieces
- kosher salt and black pepper, to taste
- 3 tablespoon vegetable oil
- 1 large yellow onion, medium diced
- 2 large carrots, sliced
- 1 teaspoon thyme, fresh or dried
- 3-4 garlic cloves, minced
- ¼ cup all purpose flour
- 8 oz cremini mushrooms, sliced or quartered
- 4 cups beef broth or stock
- 1 tablespoon worcestershire sauce
- 1 teaspoon smoked paprika, optional
- 1 cup sour cream
- fresh parsley, chopped (for garnish)
Instructions
- Generously season the chuck roast with the salt and pepper on all sides. Heat the oil in a large skillet over medium-high heat and sear the roast on all sides, about 3 minutes on each side, until they are golden brown. Transfer the browned beef to your slow cooker.4 lbs chuck roast, kosher salt and black pepper, 3 tablespoon vegetable oil
- In the same skillet, sauté the onions, carrots, and celery with a hearty pinch of salt until softened, about 5-7 minutes. Add the thyme and garlic and let them cook until the garlic is fragrant, about 2 minutes.1 large yellow onion, 2 large carrots, 3-4 garlic cloves, 1 teaspoon thyme
- Stir the flour into the skillet, coating all the vegetables with the flour and cooking out the raw flour for a minute.¼ cup all purpose flour
- Whisk in 1 cup of beef broth, all the Worcestershire sauce, and smoked paprika, making a gravy. Pour everything over the beef in the slow cooker.4 cups beef broth or stock, 1 tablespoon worcestershire sauce, 1 teaspoon smoked paprika
- Add the cremini mushrooms and the rest of the beef broth. Stir everything together. Cover with the lid and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreddable.8 oz cremini mushrooms, 4 cups beef broth or stock
- Once the beef is tender, stir in the sour cream until the sauce is creamy and smooth. Taste and adjust the seasoning with salt and pepper if needed.1 cup sour cream
- Serve over egg noodles, mashed potatoes, or rice, and garnish with fresh parsley.fresh parsley
Recipe Notes
Variations and Pro Tips
- Dutch Oven Stroganoff - this recipe can be made in your dutch oven. It'll cook much faster, about 3 hours instead of 8.
- One Pot Stroganoff - toss the beef and veggies in the flour to coat them, then let everything cook in the slow cooker for 5 hours on high or 8 hours on low. I've done this plenty of times as I was in a rush out the door. Just add the noodles into the slow cooker during the last 20-25 minutes of cook time.
- Sauce is too thin? - You can fix this two ways: adding in a cornstarch slurry, or making a beurre manie, which is butter and flour mixed together and used to thicken sauces and stews at the end of cook time.
- Leftover Pot Roast Stroganoff - use any leftover pot roast beef you have in your fridge and let this stew in the slow cooker for a couple hours or bubble away on the stove for an hour, and you have given your leftovers new life.
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