When I turn to stroganoff as a dinner choice, ninety percent of the time it’s going to be a quick skillet version that utilizes ground beef. And there’s nothing wrong with that option! It’s quick, it’s delicious, it’s comforting. But stroganoff that uses falling apart fork-tender pot roast beef instead? Well, that’s really something special. But that doesn’t mean it’s in any way difficult — thanks to the magic of the slow cooker, this Pot Roast Beef Stroganoff is every bit as easy as the quick stovetop version.
This is one of those situations where the slow cooker does pretty much all the work for you. You should definitely sear your beef first, because nothing else replicates that kind of flavor, but once it’s nice and brown, you just add it to the crockpot along with some sliced onions and mushrooms and garlic. The beef cooks in the sauce, more or less. You add beef broth, Dijon mustard, Worcestershire sauce, and a bit of thyme and set it to cook for four hours on high or eight on low.
INGREDIENTS
- 2 tablespoons olive oil
- 4 lb boneless chuck roast
- 1 medium white onion, thinly sliced
- 8 oz cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 2/3 cup sour cream
- 1 lb egg noodles, cooked 1 minute less than package directions indicate
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, minced, for serving (optional)
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
