Start by seasoning a 2-3 pound beef chuck roast generously with salt and pepper on all sides. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the beef and sear it on all sides until it’s browned, which should take about 3-4 minutes per side. This step is crucial for locking in the flavor and achieving a beautiful crust on the roast. After searing, transfer the beef to your slow cooker.
In the same skillet, add one large diced onion and three minced garlic cloves. Sauté them until the onion becomes translucent, which should take around 5 minutes. Next, add one pound of sliced mushrooms to the skillet and cook them for an additional 5 minutes until they start to soften. Transfer the onion, garlic, and mushrooms mixture to the slow cooker, spreading it evenly around the beef.
Slow Cooker Pot Roast Beef Stroganoff Recipe
Pour one cup of beef broth into the slow cooker, ensuring it covers the beef and vegetables. Add one tablespoon of Worcestershire sauce, one teaspoon of paprika, one teaspoon of dried thyme, and half a teaspoon of dried dill. These seasonings will enhance the depth and complexity of the dish. Gently stir to combine all the ingredients, ensuring the beef is well-coated with the flavorful mixture.
Cover the slow cooker and set it to cook on low for 8-9 hours. This slow and steady cooking process will tenderize the beef, making it easy to shred with a fork. As the beef cooks, the flavors will meld together, creating a rich and savory sauce.
Once the cooking time is up, it’s time to prepare the creamy sauce. In a small bowl, whisk together one cup of sour cream and two tablespoons of all-purpose flour until smooth. This mixture will thicken the sauce without creating lumps. Stir the sour cream mixture into the slow cooker, and then turn the heat to high. Allow the stroganoff to cook for an additional 30 minutes, giving the sauce time to thicken.
Slow Cooker Pot Roast Beef Stroganoff Recipe
While the sauce is thickening, cook 8 ounces of egg noodles according to the package instructions. Once cooked, drain the noodles and set them aside. The noodles will serve as the perfect base for the flavorful beef stroganoff.
After the sauce has thickened, use two forks to shred the beef directly in the slow cooker. Mix the shredded beef well with the sauce, ensuring every bite is coated with the creamy, savory mixture. Serve the beef stroganoff over the cooked egg noodles and garnish with fresh chopped parsley for a pop of color and freshness.
Enjoy your delicious and comforting slow cooker pot roast beef stroganoff!
