Pot Roast Stroganoff (Slow Cooker Recipe)
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Pot Roast Stroganoff (Slow Cooker Recipe)
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This Slow Cooker Pot Roast Stroganoff is the perfect fusion of comfort food — tender beef and pot roast veggies slowly cooked in a creamy, beefy sauce. It's perfect over egg noodles or creamy mashed potatoes.
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Ingredients
- 4 lbs chuck roast cubed into 2 inch pieces
- kosher salt and black pepper to taste
- 3 tbsp vegetable oil
- 1 large yellow onion medium diced
- 2 large carrots sliced
- 1 tsp thyme fresh or dried
- 3-4 garlic cloves minced
- ¼ cup all purpose flour
- 8 oz cremini mushrooms sliced or quartered
- 4 cups beef broth or stock
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika optional
- 1 cup sour cream
- fresh parsley chopped (for garnish)
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Instructions
- Generously season the chuck roast with the salt and pepper on all sides. Heat the oil in a large skillet over medium-high heat and sear the roast on all sides, about 3 minutes on each side, until they are golden brown. Transfer the browned beef to your slow cooker.
- In the same skillet, sauté the onions, carrots, and celery with a hearty pinch of salt until softened, about 5-7 minutes. Add the thyme and garlic and let them cook until the garlic is fragrant, about 2 minutes.
- Stir the flour into the skillet, coating all the vegetables with the flour and cooking out the raw flour for a minute.
- Whisk in 1 cup of beef broth, all the Worcestershire sauce, and smoked paprika, making a gravy. Pour everything over the beef in the slow cooker.
- Add the cremini mushrooms and the rest of the beef broth. Stir everything together. Cover with the lid and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreddable.
- Once the beef is tender, stir in the sour cream until the sauce is creamy and smooth. Taste and adjust the seasoning with salt and pepper if needed.
- Serve over egg noodles, mashed potatoes, or rice, and garnish with fresh parsley.
Notes
- Dutch Oven Stroganoff - this recipe can be made in your dutch oven. It'll cook much faster, about 3 hours instead of 8.
- One Pot Stroganoff - toss the beef and veggies in the flour to coat them, then let everything cook in the slow cooker for 5 hours on high or 8 hours on low. I've done this plenty of times as I was in a rush out the door. Just add the noodles into the slow cooker during the last 20-25 minutes of cook time.
- Sauce is too thin? - You can fix this two ways: adding in a cornstarch slurry, or making a beurre manie, which is butter and flour mixed together and used to thicken sauces and stews at the end of cook time.
- Leftover Pot Roast Stroganoff - use any leftover pot roast beef you have in your fridge and let this stew in the slow cooker for a couple hours or bubble away on the stove for an hour, and you have given your leftovers new life.
Nutrition Information
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Serving
1 serving
Calories
554kcal
(28%)
Carbohydrates
9g
(3%)
Protein
48g
(96%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
173mg
(58%)
Sodium
453mg
(19%)
Potassium
1258mg
(36%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2893IU
(58%)
Vitamin C
3mg
(3%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 554kcal | 28% |
| Carbohydrates | 9g | 3% |
| Protein | 48g | 96% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 173mg | 58% |
| Sodium | 453mg | 19% |
| Potassium | 1258mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2893IU | 58% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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