Slow Cooker Beef Stroganoff
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Unrated
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Prep Time
15 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 15 mins
-
Servings
6
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Calories
406 kcal
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Course
Main Course
-
Cuisine
American
Slow Cooker Beef Stroganoff
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This Slow Cooker Beef Stroganoff turns chuck roast into tender, flavorful beef in a rich, creamy mushroom sauce with minimal effort. Perfect for busy weeknights!
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Ingredients
- 2 pounds chuck roast
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons butter
- 1 cup beef broth
- 1 teaspoon whole-grain mustard
- 1 cup sliced mushrooms sautéed
- ¾ cup sour cream
- parsley
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Instructions
- Start by trimming any excess fat from the chuck roast. Season the beef with salt and ground black pepper.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the beef until it develops a golden-brown crust. This step locks in flavor but can be skipped if you're short on time.
- Place the seared beef in the slow cooker. Add the beef broth and whole-grain mustard, stirring to combine.
- Set the slow cooker to low for 6-8 hours or high for 4-5 hours. By the end of the cooking time, the beef should be melt-in-your-mouth tender.
- While the beef is cooking, sauté the mushrooms in butter or olive oil until golden brown. For added flavor, do this in the same skillet used to sear the beef.
- About 20-30 minutes before serving, take the lid off and shred the beef. Stir the sautéed mushrooms and sour cream into the slow cooker. Taste and adjust the seasoning with additional salt and pepper as needed.
- Serve the stroganoff hot over egg noodles, mashed potatoes, or rice. If desired, garnish with fresh parsley for a pop of color.
Notes
- If you run short on time in the morning, you can skip searing the beef. It does make a small difference in the taste, but it will still be good.
- You don't need to dice the chuck roast; by the time it is tender, it will fall apart on its own.
- The meat gets more tender when it is cooked at a low temperature.
- Sautéing the mushrooms separately instead of throwing them in raw makes a huge difference. I like to use the same pan I seared the meat in to get all those delicious browned bits.
- Adding sour cream too early is the biggest mistake I see people make. Wait until the last 20-30 minutes of cooking time to stir it in. This prevents that dreaded curdling that can make your sauce look less than appetizing.
- Add sliced onions, carrots, or celery to the slow cooker if you want more vegetables.
- Replace ½ cup of the beef broth with dry red wine for a richer, more complex flavor.
- If you run short on time in the morning, you can skip searing the beef. It does make a small difference in the taste, but it will still be good.
- You don't need to dice the chuck roast; by the time it is tender, it will fall apart on its own.
- The meat gets more tender when it is cooked at a low temperature.
- Sautéing the mushrooms separately instead of throwing them in raw makes a huge difference. I like to use the same pan I seared the meat in to get all those delicious browned bits.
- Adding sour cream too early is the biggest mistake I see people make. Wait until the last 20-30 minutes of cooking time to stir it in. This prevents that dreaded curdling that can make your sauce look less than appetizing.
- Add sliced onions, carrots, or celery to the slow cooker if you want more vegetables.
- Replace ½ cup of the beef broth with dry red wine for a richer, more complex flavor.
Nutrition Information
Show Details
Calories
406kcal
(20%)
Carbohydrates
3g
(1%)
Protein
31g
(62%)
Fat
31g
(48%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
141mg
(47%)
Sodium
847mg
(35%)
Potassium
599mg
(17%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
434IU
(9%)
Vitamin C
0.3mg
(0%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 847mg | 35% |
| Potassium | 599mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 434IU | 9% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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