Description
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.
- Prep Time: 15 minutes
- Cook Time: 8 hours 0 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (~1/8 of recipe)
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
