Pot Roast Stroganoff (Slow Cooker Recipe)
This Slow Cooker Pot Roast Stroganoff is the perfect fusion of comfort food — tender beef and pot roast veggies slowly cooked in a creamy, beefy sauce. It's perfect over egg noodles or creamy mashed potatoes.
Servings: 8 servings
Calories: 554kcal
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
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.
Nutrition
Serving: 1 serving | Calories: 554kcal | Carbohydrates: 9g | Protein: 48g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 453mg | Potassium: 1258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2893IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 5mg