Creamy Beef Stroganoff Perfection
This slow cooker beef stroganoff recipe transforms a humble chuck roast into a tender, melt-in-your-mouth masterpiece. Simmered in a rich, creamy sauce, it's an easy and comforting meal perfect for busy weeknights. Serve over egg noodles for a classic dish that the whole family will love.
Equipment
- Slow cooker
- Large skillet
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Knife
- Spatula
- Fork
- Large pot
Ingredients
- 2.5 lbs Beef Chuck Roast
- 1 tbsp Olive Oil
- 1 large Onion, chopped
- 8 oz Cremini Mushrooms, sliced
- 4 cloves Garlic, minced
- 1 cup Beef Broth
- ½ cup Sour Cream
- 2 tbsp Dijon Mustard
- 1 tbsp Worcestershire Sauce
- 1 tsp Paprika
- ½ tsp Dried Thyme
- Salt to taste
- Pepper to taste
- 1 lb Egg Noodles
- Fresh Parsley, chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season beef chuck roast generously with salt and pepper.
- Sear the beef on all sides until browned, about 3-4 minutes per side. Sear in batches if necessary.
- Add the chopped onion and sliced mushrooms to the skillet and cook until softened, about 5-7 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic!
- Transfer the seared beef, onions, mushrooms, and garlic to your slow cooker.
- In a bowl, whisk together the condensed cream of mushroom soup, beef broth, sour cream, Dijon mustard, Worcestershire sauce, paprika, and dried thyme until well combined.
- Pour the sauce mixture over the beef in the slow cooker, making sure the beef is mostly submerged.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender.
- Remove the beef from the slow cooker and shred it with two forks.
- Return the shredded beef to the slow cooker and stir to combine with the sauce.
- While the beef is shredding, cook the egg noodles according to package directions. Drain well.
- Serve the beef stroganoff over the cooked egg noodles and garnish with fresh chopped parsley.
Notes
For the best flavor, sear the beef well before slow cooking. Use a well-marbled chuck roast for maximum tenderness. Add the sour cream towards the end of cooking to prevent curdling. Taste and adjust seasoning before serving, adding more salt, pepper, or Worcestershire sauce as needed. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. If freezing, consider adding the sour cream after reheating for the best texture.