Slow Cooker Pot Roast Stroganoff

pot roast beef stroganoff served over egg noodles

5 from 2 votes

Slow Cooker Pot Roast Stroganoff is a hearty, comforting meal perfect for weeknight dinner! Beef roast & mushrooms slowly cook until fall-apart tender, then combine with sour cream & served on egg noodles for a delicious dish.

Prep Time15

Cook Time8

Total Time8 15

Course: dinner, Main Course, Main Dish

Cuisine: American

Keyword: pot roast beef stroganoff

Servings: servings

Calories: 855kcal

Author: Jessica & Nellie

Ingredients

3 lb beef chuck roast
1 small onion chopped
2 cloves garlic minced
8 oz white mushrooms rinsed & sliced
10.5 oz cream of mushroom soup
½ tsp salt
½ tsp pepper
1 ½ cups sour cream
16 oz egg noodles boiled and drained
Parsley for garnish

Instructions

Prep: Place the beef roast in your slow cooker.
Chop the onion into small pieces and slice the mushrooms too. If you are using fresh garlic, mince the garlic as well. Continue to add the onion, mushrooms, and garlic to the slow cooker with the roast.
Pour the cream of mushroom soup over the roast. Sprinkle in the salt and pepper. Stir just to combine.
Cook: Cover and cook on low for 8 hours until the beef is fork tender and falling apart.
Assemble: When the beef is almost finished cooking, prepare the egg noodles according to the package directions.
Then, just prior to serving, shred the beef and stir in the sour cream. Proceed to add in the cooked, drained egg noodles, serve and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.

You can use stew beef but note that the cook time will be shorter; 4-6 hours on low.

Nutrition