Slow Cooker Pot Roast Beef Stroganoff: A Comforting Classic

 

Ingredients

2 pounds beef chuck roast, trimmed and cut into chunks

1 tablespoon vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 cup beef broth

1 cup sour cream

2 tablespoons flour

Salt and pepper, to taste

Fresh parsley, chopped (optional, for garnish)

Cooked egg noodles or mashed potatoes, for serving

Directions

Step 1: Brown the Beef

Sear the Beef:

In a large skillet, heat the vegetable oil over medium-high heat. Add the beef chunks and sear on all sides until browned. This step adds flavor to the meat.

Transfer to Slow Cooker:

Transfer the browned beef to the slow cooker.

Step 2: Prepare the Sauce

Cook Onions and Garlic:

In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.

Add Mushrooms:

Add the sliced mushrooms to the skillet and cook until they start to release their moisture, about 5 minutes.

Deglaze:

Pour in the Worcestershire sauce and Dijon mustard, stirring to deglaze the pan. Add the beef broth and bring to a simmer.

Step 3: Slow Cook

Combine and Cook:

Pour the onion, mushroom, and broth mixture over the beef in the slow cooker. Cover and cook on low for 6-8 hours or until the beef is tender and easy to shred.

Step 4: Finish the Stroganoff

Make the Sauce:

In a small bowl, whisk together the sour cream and flour until smooth. Stir this mixture into the slow cooker, mixing well to combine with the broth.

Cook:

Cover and cook on high for an additional 30 minutes to thicken the sauce.

Season:

Taste and season with salt and pepper as needed.

Step 5: Serve

Serve:

Serve the Beef Stroganoff over cooked egg noodles or mashed potatoes. Garnish with fresh parsley if desired.