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Pot Roast Stroganoff (Slow Cooker Recipe)

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.

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8 servings
Calories: 554 kcal
Course: Soup
Cuisine: Russian

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Stir the flour into the skillet, coating all the vegetables with the flour and cooking out the raw flour for a minute.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.