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.
- 2tbspvegetable oil
- 4lbsboneless chuck roast
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 1yellow onion,chopped
- 8ozcrimini mushrooms,sliced
- 2cupsbeef broth
- 1tbspdijon mustard
- 1tbspworcestershire sauce
- 1tspdried thyme
- ½cupsour cream
- 16ozegg noodles,cooked a minute shy of done
Heat oil in a large dutch oven on high heat.
Season chuck roast with salt and pepper.
Brown meat on all sides, 4 to 5 minutes on each side.
Add the beef to slow cooker with onions, mushrooms and garlic.
Whisk together beef broth, dijon mustard, Worcestershire sauce, thyme and paprika and pour it into slow cooker.
Cook on low heat for 8 hours or on high heat for 4 hours.
Remove meat from the slow cooker and gently break apart with two forks.
Cook egg noodles just a minute shy of package instructions.
Mix sour cream into sauce and add in the egg noodles, stirring to coat.
Top with chuck roast and cook on high for 15 minutes.
- 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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