Description
This Slow Cooker Pot Roast Beef Stroganoff is the ultimate comfort food, combining tender, slow-cooked beef with a creamy, savory stroganoff sauce. Perfect for a cozy dinner, this dish is easy to prepare and packed with flavor, making it a family favorite.
Ingredients
- Beef Roast: 2-3 lbs (chuck, brisket, or round)
- Mushrooms: 8 oz, sliced
- Onion: 1 large, sliced
- Garlic: 3 cloves, minced
- Beef Broth: 2 cups
- Sour Cream: 1 cup
- Egg Noodles: 12 oz
- Salt and Pepper: To taste
- Fresh Parsley or Dill: For garnish
Instructions
- Prepare the Beef: Trim excess fat from the beef roast. Optionally, brown the beef in a skillet to enhance flavor.
- Slow Cook the Roast: Place the beef in a slow cooker with sliced onions, garlic, and mushrooms. Pour in the beef broth, ensuring the beef is partially covered. Cook on low for 7-8 hours or high for 4-5 hours until the beef is tender.
- Make the Sauce: In the last 30 minutes of cooking, stir in the sour cream. Allow the sauce to thicken slightly and adjust seasoning with salt and pepper.
- Serve: Cook egg noodles according to package instructions. Serve the stroganoff over the noodles and garnish with fresh parsley or dill.
Notes
- Browning the beef before slow cooking is optional but adds depth of flavor.
- For a lighter version, substitute sour cream with Greek yogurt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.