I discovered this recipe and immediately knew I wanted to give it a try. It’s a hearty comfort-meal that combines tender slow-cooked roast beef with a creamy mushroom stroganoff sauce, served over egg noodles—it’s everything I love in one pot.
Why You’ll Love This Recipe
I love how hands-off this dish is: after a quick prep, the slow cooker does the heavy lifting. The beef becomes incredibly tender and juicy, infused with rich flavours from the mushrooms, onions, garlic, mustard and Worcestershire sauce. Then the final touch of sour cream gives it that classic stroganoff creaminess. It’s perfect for those evenings when I want something comforting, filling and still special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons vegetable oil
4 pounds boneless chuck roast
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 yellow onion, chopped
8 ounces crimini mushrooms, sliced
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
½ cup sour cream
16 ounces egg noodles (cooked just shy of done)
Directions
Heat the vegetable oil in a large pan over high heat. Season the chuck roast with salt and pepper, then brown it on all sides (about 4–5 minutes per side).
Transfer the browned roast to the slow cooker. Add the chopped onion, sliced mushrooms and minced garlic around the meat.
In a bowl, whisk together the beef broth, Dijon mustard, Worcestershire sauce, dried thyme and paprika. Pour this mixture over the roast and vegetables in the slow cooker.
Cook on low for about 8 hours (or on high for around 4 hours) until the meat is very tender.
Remove the beef from the slow cooker and shred it using two forks into large chunks.
Meanwhile, cook the egg noodles according to package instructions but stop about one minute early so they aren’t fully done.
Stir the sour cream into the sauce in the slow cooker. Add in the noodles and stir gently to coat them in the sauce. Return the shredded beef to the slow cooker, place it on top of the noodles and cook on high for another 15 minutes.
Serve hot, making sure each portion gets a good amount of beef, noodles and that creamy sauce.
Servings And Timing
This recipe yields 8 servings.
Prep time: ~15 minutes.
Cook time: ~8 hours on low (or ~4 hours on high).
Total time: ~8 hours 15 minutes.
Variations
I sometimes swap the egg noodles for another pasta like penne or rigatoni if that’s what I have on hand.
For deeper flavour, I might replace 1cup of the beef broth with a dry red wine.
If the sauce seems too thin, I’ll whisk together 1 tablespoon cornstarch with 2 tablespoons water to form a slurry and stir it in during the last 30 minutes of cooking.
If I don’t have crimini mushrooms, I’ll use white mushrooms—but I do prefer crimini because they’re a bit meatier.
If I want to change the protein, I could try a bottom-round roast or shoulder instead of chuck roast—but the chuck benefits most from the slow cooking.
Storage/Reheating
Once the dish is fully cooled, I store it in an airtight container in the refrigerator for up to 4 days. It also freezes well: I label and freeze for up to 3 months; when ready, I thaw overnight in the fridge and reheat on the stove.
To reheat: warm gently on the stovetop or in the microwave until heated through, then stir in fresh sour cream and cooked noodles if stored separately.
FAQs
What cut of beef is best for this slow-cooker stroganoff?
I’ve found that a chuck roast works best because it’s a tougher cut that becomes very tender with long, slow cooking.
Can I use a different type of pasta instead of egg noodles?
Yes. You can use other thicker pasta such as macaroni, penne or rigatoni. Just be sure to stop cooking the pasta a minute earlier than the package instructions so it doesn’t come out mushy.
Can I add wine to the sauce?
Absolutely. For deeper flavour, you can replace 1 cup of beef broth with a dry red wine like Malbec or Pinot Noir.
How can I thicken the sauce if it’s too runny?
If the sauce ends up too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry, then stir it into the sauce about 30 minutes before the end of cooking.
Can I make this dish ahead of time?
Yes — I often do. You can prepare up to the point of adding sour cream and noodles, then store the meat and sauce (cooled) separately from the noodles until ready to serve. When you’re ready, reheat on high, add the sour cream and fresh cooked noodles.
Conclusion
I’ve really enjoyed making this Slow Cooker Pot Roast Beef Stroganoff— it gives me that slow-cooked depth of flavour with minimal fuss, and the creamy mushroom sauce over tender beef and noodles makes it a standout dinner. If I’m looking for a comforting, satisfying meal that I can prep ahead and relax while it cooks, this is it.
A comforting, hearty meal featuring a tender slow‑cooked pot roast beef in a creamy mushroom stroganoff sauce, served over egg noodles. Minimal hands‑on time, maximum flavour.
Ingredients
2 tablespoons vegetable oil
4 pounds boneless chuck roast
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 yellow onion, chopped
8 ounces crimini mushrooms, sliced
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
½ cup sour cream
16 ounces egg noodles (cooked just shy of done)
Instructions
Heat vegetable oil in a large pan over high heat. Season the chuck roast with salt and pepper, then brown it on all sides (about 4–5 minutes per side).
Transfer the browned roast to the slow cooker. Add chopped onion, sliced mushrooms and minced garlic around the meat.
In a bowl, whisk together beef broth, Dijon mustard, Worcestershire sauce, dried thyme and paprika. Pour this mixture over the roast and vegetables in the slow cooker.
Cook on low for about 8 hours (or on high for around 4 hours) until the meat is very tender.
Remove the beef from the slow cooker and shred it using two forks into large chunks.
Meanwhile, cook the egg noodles according to package instructions but stop about one minute early so they aren’t fully done.
Stir the sour cream into the sauce in the slow cooker. Add in the noodles and stir gently to coat them in the sauce. Return the shredded beef to the slow cooker, place it on top of the noodles and cook on high for another 15 minutes.
Serve hot, making sure each portion gets a generous amount of beef, noodles and creamy sauce.
Notes
You can use penne or rigatoni instead of egg noodles if preferred.
For deeper flavour, replace 1 cup of beef broth with dry red wine.
If the sauce seems too thin, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 30 minutes of cooking.
Cuts like bottom‑round or shoulder work though chuck roast gives best tenderness.
