Beef Stroganoff

Recipe Directions

Follow these steps to create your Slow Cooker Pot Roast Beef Stroganoff:

1. Brown the Beef: Heat a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the roast on all sides until browned. This step adds extra flavor and color to the final dish.
2. Prepare the Slow Cooker: Transfer the browned beef roast to the slow cooker. Add the chopped onion, minced garlic, sliced mushrooms, and beef broth.
3. Mix the Sauce: In a separate bowl, combine the sour cream, cream of mushroom soup, Worcestershire sauce, and dried thyme. Mix well.
4. Add the Sauce: Pour the sauce mixture over the beef and vegetables in the slow cooker. Stir to combine.
5. Cook: Cover the slow cooker and cook on low for 7-8 hours, or until the beef is tender and easily shreds with a fork.
6. Optional Thickening: If you prefer a thicker sauce, you can mix 2 tablespoons of all-purpose flour with a little water to make a slurry. Stir this into the sauce about 30 minutes before serving, allowing it to thicken.
7. Serve: Once the beef is tender, shred it with two forks and stir to combine with the sauce. Serve over mashed potatoes, egg noodles, or rice.

Tips for the Perfect Beef Stroganoff

• Sear the Beef: Browning the beef before adding it to the slow cooker enhances the flavor and creates a richer, more complex sauce.
• Use Quality Beef: A well-marbled beef chuck roast works best for this recipe, as it becomes tender and flavorful when slow-cooked.
• Adjust Seasoning: Taste the sauce before serving and adjust the seasoning with additional salt, pepper, or Worcestershire sauce if needed.
• Thicken the Sauce: If you like a thicker sauce, add a slurry of flour and water or use cornstarch as a thickening agent.

Recipe Swaps and Variations

1. Vegetable Add-ins: Feel free to add other vegetables like carrots, peas, or bell peppers to the slow cooker for added nutrition and flavor.
2. Mushroom Alternatives: If you’re not a fan of mushrooms, you can substitute with other vegetables or omit them entirely.
3. Low-Fat Version: Use Greek yogurt in place of sour cream and a lower-fat cream of mushroom soup to reduce calories and fat.

How to Store Leftovers

Store any leftover Slow Cooker Pot Roast Beef Stroganoff in an airtight container in the refrigerator. It will keep well for up to 4 days. You can also freeze leftovers in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat, adding a splash of beef broth or water if needed.