There’s something about coming home after a day that stretched on too long and finding the house smelling like warm mushrooms, garlic, and tender beef that just hits different. I remember the first time I made this slow cooker pot roast stroganoff — I was juggling a million things and honestly, almost forgot to set the slow cooker on time. But when I finally did, the hours passed in a blur, and by dinner, the whole kitchen was filled with that irresistible scent that made the wait totally worth it. The beef was so tender it practically melted in my mouth, and the creamy sauce had just the right balance of richness without being too heavy. I wasn’t sure about adding sour cream at the end — I worried it might curdle — but it came together beautifully, velvety and smooth, coating the egg noodles perfectly. I think I might have even gone back for seconds, or maybe it was thirds. Somewhere in between, I lost count.

A hearty, slow-cooked comfort food that feels like a warm hug on a plate.
Hands-off cooking means you can set it and forget it — but it’s not instant, so patience is a must.
The creamy sauce is rich without overwhelming, making it great for those who aren’t fans of super heavy meals.
It’s a one-pot wonder that delivers big flavors with minimal fuss.

Even if you’re new to slow cooking or just hesitant about mixing sour cream into a hot dish, this recipe is forgiving and adaptable. You don’t need any fancy equipment beyond your trusty slow cooker, and the results feel way more special than the effort involved. If you want to impress without the stress, this is a solid pick.

Slow Cooker Pot Roast Stroganoff

Print Recipe

A comforting and hearty twist on classic beef stroganoff made easy in the slow cooker with tender pot roast, mushrooms, and a creamy sauce served over egg noodles.

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6

Ingredients

Scale

3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 cup sour cream
2 tablespoons all-purpose flour
12 ounces egg noodles
2 tablespoons fresh parsley, chopped

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Instructions

Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Transfer the roast to the slow cooker.
Add diced onion, minced garlic, and sliced mushrooms to the skillet and sauté for 4-5 minutes until softened. Transfer the mixture to the slow cooker on top of the roast.
Pour beef broth and Worcestershire sauce over the roast and vegetables in the slow cooker. Sprinkle smoked paprika and dried thyme evenly over the top.
Cover and cook on low for 8 hours, or until the beef is very tender and easily shredded with a fork.
About 30 minutes before serving, cook egg noodles according to package instructions. Drain and set aside.
Remove the roast from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker.
In a small bowl, whisk together sour cream and all-purpose flour until smooth. Stir this mixture into the slow cooker and cook on high for 20-30 minutes until the sauce thickens.
Serve the stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.

Using a slow cooker means you don’t have to hover over the stove — just make sure you have a good searing pan for that initial browning step; it really amps up the flavor. When it comes to serving, I usually pile this stroganoff over egg noodles, but sometimes mashed potatoes or even a crusty piece of bread work just as well to soak up all that creamy sauce. I haven’t tested it with gluten-free noodles yet, but I imagine it’d be just as satisfying. For a twist, you could swap out cremini mushrooms for shiitake or button mushrooms if that’s what’s on hand, though the flavor might shift slightly. A sprinkle of fresh parsley at the end adds a nice pop of color and freshness, but it’s totally optional if you’re in a hurry.

FAQ

Can I make this recipe without a slow cooker? You could, but the slow cooker really gives the beef that melt-in-your-mouth texture. Oven braising might work if you’re patient, though.

Is it okay to freeze leftovers? It’s best not to freeze after adding sour cream, as the sauce might separate. Refrigerate and reheat gently instead.

Can I use different cuts of beef? Chuck roast works best for tenderness, but a brisket might also be a good option if you have it.

Give this slow cooker pot roast stroganoff a try next time you want an easy, comforting dinner that feels like a little celebration. Once it’s simmered away, the payoff is so worth it. Happy cooking!