Slow Cooker Pot Roast Beef Stroganoff

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There’s something truly special about a slow-cooked meal that fills your home with rich, savory aromas. This Slow Cooker Beef Stroganoff Pot Roast takes the classic flavors of stroganoff and merges them with the tenderness of a perfectly cooked chuck roast. The result? A creamy, flavorful dish with melt-in-your-mouth beef, mushrooms, and a comforting sauce that coats every bite of noodles. Whether you’re looking for a cozy dinner on a chilly evening or an effortless meal to serve a hungry family, this dish delivers on all fronts. With a few simple ingredients and the magic of a slow cooker, you’ll have a gourmet-quality meal with minimal effort.

One of the best things about this recipe is its versatility. You can swap out the noodles for mashed potatoes or rice if you prefer, or even use a gluten-free pasta option. It’s also a great dish for meal prep—leftovers taste even better the next day! So, let your slow cooker do the work while you go about your day, and come home to a dish that’s both nourishing and satisfying.

Servings: 8

Ingredients:

  • 1 yellow onion, chopped
  • 1 teaspoon paprika
  • 2 cups beef broth
  • 16 ounces egg noodles, cooked slightly underdone
  • 4 pounds boneless chuck roast
  • 1/2 cup sour cream
  • 8 ounces crimini mushrooms, sliced
  • 2 tablespoons vegetable oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions:

  1. Heat vegetable oil in a large pan over high heat.
  2. Season the chuck roast with salt and black pepper.
  3. Sear the roast on all sides, about 4-5 minutes per side, until browned.
  4. Transfer the beef to the slow cooker and add the chopped onions, mushrooms, and minced garlic.
  5. In a bowl, whisk together the beef broth, Dijon mustard, Worcestershire sauce, thyme, and paprika. Pour over the beef and vegetables.
  6. Cover and cook on low for 8 hours or on high for 4 hours.
  7. Once cooked, remove the beef from the slow cooker and shred it gently with two forks.
  8. Stir the sour cream into the sauce.
  9. Add the cooked egg noodles to the slow cooker, mixing well to coat them in the sauce.
  10. Return the shredded beef to the slow cooker and cook on high for another 15 minutes.
  11. Serve warm and enjoy!

Substitutions & Variations:

  • Dairy-Free Option: Substitute the sour cream with a dairy-free alternative like cashew cream or coconut yogurt.
  • Low-Carb Version: Serve over steamed cauliflower rice or omit the noodles entirely.
  • Extra Veggies: Add diced bell peppers or spinach for an extra nutritional boost.
  • Different Proteins: Swap the beef for boneless chicken thighs or pork shoulder for a different flavor profile.

Nutritional Information & Dietary Considerations:

This dish is rich in protein, providing a satisfying and hearty meal. The beef adds essential iron and B vitamins, while the mushrooms contribute antioxidants and fiber. The creamy sauce, made with sour cream, gives it a deliciously smooth texture but can be swapped for a lighter option like Greek yogurt for a healthier twist. Those watching their carbohydrate intake can replace the egg noodles with zucchini noodles or mashed cauliflower. To make this dish gluten-free, simply use gluten-free noodles or serve over rice instead.

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