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.
Yield(s): Serves 6-8
10 m prep time 20 m cook time 4 h inactive
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)
