How To Make Slow Cooker Pot Roast Beef Stroganoff
Pot roast meets beef stroganoff in this slow-cooked dish made flavorful with Dijon mustard, sour cream, and paprika. Egg noodles are added for texture.
Serves:
Ingredients
- 2tbspvegetable oil
- 4lbsboneless chuck roast
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 1yellow onion,chopped
- 8ozcrimini mushrooms,sliced
- 3clovesgarlic,minced
- 2cupsbeef broth
- 1tbspdijon mustard
- 1tbspworcestershire sauce
- 1tspdried thyme
- 1tsppaprika
- ½cupsour cream
- 16ozegg noodles,cooked a minute shy of done
Instructions
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Heat oil in a large dutch oven on high heat.
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Brown meat on all sides, 4 to 5 minutes on each side.
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Add the beef to slow cooker with onions, mushrooms and garlic.
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Whisk together beef broth, dijon mustard, Worcestershire sauce, thyme and paprika and pour it into slow cooker.
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Cook on low heat for 8 hours or on high heat for 4 hours.
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Remove meat from the slow cooker and gently break apart with two forks.
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Cook egg noodles just a minute shy of package instructions.
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Mix sour cream into sauce and add in the egg noodles, stirring to coat.
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Top with chuck roast and cook on high for 15 minutes.
Nutrition
- Calories: 608.67kcal
- Fat: 32.53g
- Saturated Fat: 12.78g
- Trans Fat: 1.58g
- Monounsaturated Fat: 15.56g
- Polyunsaturated Fat: 3.11g
- Carbohydrates: 36.36g
- Fiber: 2.07g
- Sugar: 2.58g
- Protein: 43.23g
- Cholesterol: 163.83mg
- Sodium: 472.09mg
- Calcium: 68.57mg
- Potassium: 959.67mg
- Iron: 6.27mg
- Vitamin A: 41.26µg
- Vitamin C: 1.59mg
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