Slow Cooker Pot Roast Beef Stroganoff

Indulge in Comfort: Slow Cooker Pot Roast Beef Stroganoff

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Are you craving a hearty, comforting meal that practically cooks itself? Look no further than our mouthwatering Slow Cooker Pot Roast Beef Stroganoff recipe! This classic dish combines tender, succulent beef with rich, creamy sauce and savory mushrooms for a dinner that’s sure to satisfy. Plus, it’s incredibly easy to make—all you need is a slow cooker and a handful of simple ingredients. So, grab your apron and get ready to impress your family and friends with this deliciously comforting meal!


  • 2 tablespoons olive oil
  • 4 lb boneless chuck roast
  • 1 medium white onion, thinly sliced
  • 8 oz cremini mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 2/3 cup sour cream
  • 1 lb egg noodles, cooked 1 minute less than package directions indicate
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley, minced, for serving (optional)


1. Sear the Beef:

  • Heat the olive oil in a large skillet over medium-high heat.
  • Season the chuck roast generously with salt and pepper, then sear it on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.

2. Saute the Aromatics:

  • In the same skillet, add the sliced onion and mushrooms. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
  • Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

3. Prepare the Sauce:

  • Pour the beef broth into the skillet, scraping up any browned bits from the bottom of the pan.
  • Stir in the Dijon mustard, Worcestershire sauce, and dried thyme. Bring the mixture to a simmer, then pour it over the beef in the slow cooker.

4. Slow Cook:

  • Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender and easily shreds with a fork.

5. Finish the Stroganoff:

  • Once the beef is cooked, remove it from the slow cooker and shred it using two forks.
  • Stir the sour cream into the sauce in the slow cooker until well combined.
  • Return the shredded beef to the slow cooker and stir until evenly coated with the sauce.

6. Serve:

  • Serve the beef stroganoff over cooked egg noodles, garnished with minced fresh parsley if desired.

Cook Notes and Variations:

  • Choosing the Right Cut of Beef: While chuck roast is traditionally used for pot roast, you can also use other cuts of beef such as brisket or bottom round for this recipe. Just be sure to select a cut that is well-marbled and suitable for slow cooking.
  • Enhance the Flavor: For an extra flavor boost, consider adding a splash of red wine or balsamic vinegar to the sauce before cooking.
  • Creamy Texture: If you prefer a creamier sauce, you can add more sour cream to taste or stir in a dollop of cream cheese before serving.
  • Vegetarian Option: For a vegetarian version of this dish, you can substitute the beef with hearty mushrooms or seitan strips and use vegetable broth instead of beef broth.

Keto and Low-Carb Version:

To make this recipe keto-friendly and low in carbs, you can make a few simple substitutions:

  • Low-Carb Noodles: Replace the egg noodles with spiralized zucchini noodles or shirataki noodles for a low-carb option.
  • Thicken the Sauce: Use xanthan gum or guar gum as a low-carb thickener instead of flour to thicken the sauce.
  • Reduce Carbs in Sauce: Omit the onions and use fewer mushrooms to reduce the carb content of the dish.

Frequently Asked Questions (FAQs):

Q: Can I use a different type of meat for this recipe? A: Yes, you can use other cuts of beef such as brisket or bottom round, or even pork shoulder, for this recipe. Adjust the cooking time accordingly based on the type of meat you choose.

Q: Can I freeze leftovers? A: Yes, this dish freezes well. Simply store the leftovers in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: Can I make this recipe dairy-free? A: Yes, you can use coconut cream or a dairy-free sour cream alternative in place of the sour cream to make this recipe dairy-free.

Q: Can I cook this recipe on high heat instead of low heat? A: While cooking on low heat allows the flavors to meld and the beef to become tender, you can cook this recipe on high heat for 4-5 hours if you’re short on time. Just be sure to check the beef for doneness before serving.

In conclusion, our Slow Cooker Pot Roast Beef Stroganoff is the epitome of comfort food. With its tender, flavorful beef and creamy mushroom sauce, it’s sure to become a family favorite. Whether you’re cooking for a crowd or simply want to enjoy a cozy dinner at home, this easy-to-make dish is a winner. So, dust off your slow cooker and get ready to savor every bite of this deliciously comforting meal!

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healty meal, low carbs meals, keto meal

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Slow Cooker Pot Roast Beef Stroganoff