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Slow Cooker Pot Roast Beef Stroganoff is the epitome of comfort food, offering a delightful combination of tender beef and a rich, creamy sauce that warms the soul. This dish is not only satisfying but also incredibly convenient, allowing busy individuals and families to indulge in a gourmet meal without spending hours in the kitchen. With the magic of the slow cooker, you can set the ingredients in the morning and return home to a delicious dinner that practically cooks itself.

Slow Cooker Pot Roast Beef Stroganoff

Discover the ultimate comfort food with this Slow Cooker Pot Roast Beef Stroganoff! Tender beef, a rich creamy sauce, and savory mushrooms create a hearty dinner ready to delight your family. Perfect for busy days, simply set it in the morning and come home to a gourmet meal that’s easy to prepare. Dive into the history and nutritional benefits behind this beloved dish and follow a simple recipe to make it at home. #SlowCooker #BeefStroganoff #ComfortFood #FamilyDinner #EasyRecipes #CookingAtHome #HeartyMeals
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Ingredients
  

2 to 3 pounds of beef chuck roast

1 medium onion, chopped

3 cloves garlic, minced

2 cups beef broth

1 cup sliced mushrooms (fresh or canned)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon dried thyme

Salt and pepper, to taste

1 tablespoon olive oil

1 cup sour cream

2 tablespoons cornstarch (optional for thickening)

2 tablespoons water (optional for thickening)

12 ounces egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the roast on all sides until browned (about 3-4 minutes per side). Transfer the seared roast to your slow cooker.

    Prepare the Aromatics: In the same skillet, add onions and garlic. Sauté for 2-3 minutes until fragrant and the onions become translucent. Transfer them to the slow cooker over the beef.

      Add Mushrooms and Seasonings: Place the sliced mushrooms on top of the roast. In a bowl, mix the beef broth, Worcestershire sauce, Dijon mustard, thyme, and an additional pinch of salt and pepper. Pour this mixture over the beef and mushrooms.

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

          Prepare the Noodles: About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.

            Make the Stroganoff Sauce: Once the beef is done cooking, carefully remove it from the slow cooker and place it on a cutting board. Shred the beef using two forks. If you prefer a thicker sauce, mix cornstarch with water in a bowl and add it to the slow cooker, cooking on high for 10 minutes to thicken.

              Combine: Stir the sour cream into the slow cooker until well combined. Return the shredded beef to the pot, mixing it thoroughly with the sauce.

                Serve: Plate the cooked egg noodles and ladle the stroganoff mixture over the noodles. Garnish with fresh chopped parsley.

                  Prep Time: 20 minutes | Total Time: 8 hours 30 minutes | Servings: 6