Slow Cooker Pot Roast Beef Stroganoff

Slow Cooker Pot Roast Beef Stroganoff: A Comfort Food Classic with a Twist


Slow Cooker Pot Roast Beef Stroganoff is a delightful twist on the classic stroganoff recipe. This dish combines the tenderness of slow-cooked pot roast with the creamy and savory flavors of stroganoff sauce. It’s a comforting, hearty meal that’s perfect for a family dinner or a cozy gathering. Let’s embark on a culinary journey to create this comforting and satisfying dish.


For the Pot Roast:

  • 2 to 2.5 pounds chuck roast
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

For the Stroganoff Sauce:

  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • 1 cup sliced mushrooms
  • 1/2 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • Salt and black pepper, to taste

For Serving:

  • Cooked egg noodles or rice
  • Chopped fresh parsley for garnish


Preparing the Pot Roast:

  1. Season the chuck roast generously with salt and black pepper.
  2. In a large skillet, heat the olive oil over medium-high heat. Sear the seasoned chuck roast on all sides until it’s nicely browned. This step enhances the flavor and seals in the juices.
  3. Transfer the seared roast to your slow cooker.
  4. In the same skillet, sauté the chopped onion and minced garlic until they’re softened and fragrant.
  5. Pour 2 cups of beef broth into the skillet and bring it to a simmer while scraping up any browned bits from the bottom.
  6. Add the bay leaves, dried thyme, and dried rosemary to the skillet. Stir to combine.
  7. Pour this broth and herb mixture over the seared roast in the slow cooker.
  8. Cover the slow cooker and cook on the low setting for 7-8 hours or until the pot roast is fork-tender.

Preparing the Stroganoff Sauce: 9. In a bowl, whisk together the sour cream and all-purpose flour until smooth.

  1. About 30 minutes before serving, heat a large skillet over medium heat and add the sliced mushrooms. Sauté until they’re golden and tender.
  2. Stir in 1/2 cup of beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer.
  3. Slowly add the sour cream and flour mixture to the skillet, stirring constantly to create a creamy sauce. Allow it to thicken, but do not boil.
  4. Season the sauce with salt and black pepper to taste.

Bringing It All Together: 14. Remove the bay leaves from the slow cooker.

  1. Shred the pot roast using two forks.
  2. Pour the prepared stroganoff sauce over the shredded beef in the slow cooker. Stir to combine.
  3. Cover and let it heat through for another 15-20 minutes.

Serve and Garnish: 18. Serve your Slow Cooker Pot Roast Beef Stroganoff over cooked egg noodles or rice.

  1. Garnish with chopped fresh parsley for a burst of color and freshness.

Cook’s Notes:

  • Chuck roast is an ideal cut for slow cooking as it becomes tender and flavorful over time.
  • You can adjust the thickness of the stroganoff sauce by adding more or less flour and sour cream to your preference.
  • Leftovers can be stored in the refrigerator and reheated for another delicious meal.

Slow Cooker Pot Roast Beef Stroganoff offers a unique twist on a classic comfort food dish. The tender pot roast and creamy stroganoff sauce create a delicious combination that’s perfect for a satisfying family meal. Enjoy the rich, savory flavors of this twist on Beef Stroganoff. 🍽️🥩🍲

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