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The success of any dish often hinges on the quality and selection of its ingredients. In the case of our Slow Cooker Pot Roast Beef Stroganoff, each component plays a vital role in constructing the overall flavor and texture of the meal. Let's explore the key ingredients that contribute to this mouthwatering recipe:

"Slow Cooker Pot Roast Beef Stroganoff

Discover the ultimate comfort food with our Slow Cooker Pot Roast Beef Stroganoff! This hearty dish features tender chuck roast slow-cooked with savory mushrooms, onions, and a creamy sauce, making it perfect for family dinners. Quick to prepare, simply toss your ingredients in the slow cooker and come home to a delicious meal. Serve over egg noodles or rice for a satisfying dinner. #BeefStroganoff #SlowCooker #ComfortFood #FamilyDinner #EasyRecipes #HomeCooking #MeltInYourMouth
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Ingredients
  

2 to 3 pounds beef chuck roast

2 tablespoons olive oil

Salt and pepper to taste

1 medium onion, diced

3 cloves garlic, minced

1 cup mushrooms, sliced (cremini or button)

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

1 cup sour cream

2 tablespoons cornstarch (optional, for thickening)

1/4 cup fresh parsley, chopped (for garnish)

Cooked egg noodles or rice, for serving

Instructions
 

Prepare the Beef: Season the chuck roast generously with salt and pepper on all sides.

    Sear the Roast: In a large skillet over medium-high heat, heat the olive oil. Sear the beef roast for about 4-5 minutes on each side until browned. Transfer the roast to the slow cooker.

      Sauté Vegetables: In the same skillet, add the diced onion, minced garlic, and sliced mushrooms. Sauté for about 5-7 minutes until the onions are translucent and the mushrooms are tender.

        Prepare the Cooking Liquid: Add the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and paprika to the skillet. Stir well to combine, scraping the bottom of the pan to release any browned bits. Bring to a simmer, then pour the mixture over the roast in the slow cooker.

          Slow Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is fork-tender.

            Thicken Sauce (Optional): If you prefer a thicker sauce, remove the beef from the slow cooker once it's done and stir in the cornstarch mixed with a bit of cold water. Turn the slow cooker to high and cook uncovered for an additional 20-30 minutes until thickened.

              Add Sour Cream: Stir in the sour cream until well combined. Return the shredded beef to the pot and mix lightly to coat with the stroganoff sauce.

                Serve: Serve the beef stroganoff over cooked egg noodles or rice. Garnish with fresh parsley for a touch of color.

                  Prep Time: 15 minutes | Total Time: 8-10 hours (slow cooker) | Servings: 6-8