Crock Pot Beef Stroganoff

A hearty, velvety dish made with tender beef, rich sauce, and mushrooms; perfect for cozy family dinners.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 550

Ingredients Method Notes

Ingredients

Main Ingredients

2 lbs Beef Chuck Roast Look for well-marbled meat for the best flavor and tenderness.
8 oz Mushrooms Fresh or canned; cremini or button mushrooms can be used.
1 Onion One medium onion, diced. Can substitute with shallots.
3 cloves Garlic Minced for aroma.
2 cups Beef Broth Homemade is best, but store-bought works fine.
1 cup Sour Cream Can substitute with Greek yogurt for a lighter option.
2 tablespoons Worcestershire Sauce Enhances meat flavors.
1 teaspoon Dijon Mustard Adds a subtle tang.
to taste Salt and Pepper Season to taste.
Egg Noodles or Rice For serving; soak up the delicious sauce.

Method

Preparation

Sear the beef chuck roast in a skillet over medium-high heat for about 3-4 minutes on all sides until browned.
In the slow cooker, combine chopped onions, minced garlic, and mushrooms.
Place the seared beef roast on top of the veggies in the slow cooker.
In a bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard. Pour this mixture over the beef and veggies.
Sprinkle with salt and pepper to taste.

Cooking

Set the crock pot to low and let it cook for 6-8 hours, or on high for 3-4 hours.
About 30 minutes before serving, stir in the sour cream until the sauce is creamy.

Serving

Ladle the beef stroganoff over freshly cooked egg noodles or rice and garnish with fresh parsley.

Notes

You can experiment with different types of mushrooms or add herbs and spices for additional flavor. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.