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Tender, cozy, and full of creamy beefy flavor—this is slow cooker comfort food at its best.

This Slow Cooker Pot Roast Stroganoff is a delicious and hearty dinner.  Beef roast and mushrooms slow cook in a savory sauce before getting shredded up, mixed with sour cream and served with egg noodles.  This dish is always a family favorite.

When chilly weather hits or life just feels extra busy, this Slow Cooker Pot Roast Stroganoff is one of my absolute go-tos. It’s hearty, creamy, and packed with melt-in-your-mouth beef and mushrooms all tucked into the creamiest sauce. Toss it over egg noodles and you’ve got the kind of dinner that makes everyone quiet at the table, in a good way.

I love a good “dump and go” dinner, especially when it turns into something that tastes like it simmered on the stove all day. This one is just that. You literally throw everything in the slow cooker in the morning and come back to a house that smells like magic. The beef gets fall-apart tender, and the rich, savory sauce gets finished off with sour cream for that classic stroganoff feel.

This is one of those recipes that I just know my whole crew will be excited about, no eye rolls, no picky drama, just clean plates and happy bellies.

Next time you want a family-friendly dinner everyone will love throw these ingredients together and let the slow cooker take care of the rest! 

I promise your whole family will love this Slow Cooker Pot Roast Stroganoff. 

What Is Pot Roast Stroganoff?

Pot Roast Stroganoff is a cozy twist on the classic beef stroganoff. Instead of browning ground beef, we use a chuck roast that slow cooks until it’s fork-tender. It’s then shredded and stirred into a creamy mushroom sauce, traditionally served over egg noodles. Think pot roast meets creamy pasta night, cozy perfection.

Why You’ll Love This Recipe

• Set it and forget it—just throw everything in the slow cooker

• Tender, juicy beef that falls apart with a fork

• Cozy, creamy mushroom sauce that’s full of flavor

• A one-pot meal (just add a veggie on the side)

• Kid-friendly and perfect for busy families

• Great for leftovers—tastes even better the next day

• Simple pantry ingredients

When to Serve Pot Roast Stroganoff

This dish is pure cold-weather comfort food, but we honestly make it year-round. It’s perfect for:

• • Cozy weeknights when you need something warm and filling

  • Sunday dinners when you want something low-effort but impressive

  • Meal prep Mondays, it reheats beautifully!

  • Taking to a new mom or neighbor (it travels well and feeds a crowd)

My favorite slow cooker for this crock pot beef stroganoff recipe is this Hamilton Beach one.

FAQs

Can I make this without mushrooms?
Totally! Just skip them or replace with another veggie like pearl onions or carrots.

Can I freeze this?
Yes, but leave out the noodles. Freeze the meat and sauce separately, then reheat and stir in freshly cooked noodles.

Do I have to use chuck roast?
It’s the best choice for that fall-apart texture, but stew meat or other roast cuts will work too.

What should I serve this with?

This is a meal in itself!  It already has your meat and noodles so I just serve this with a salad or a nice roasted vegetable like carrots, broccoli or these Bacon Ranch Brussel Sprouts. 

Can I add other vegetables with this best slow cooker beef stroganoff?

You can add carrots, peas or pearl onions to this dish. 

 

Ingredients used for this slow cooker beef stroganoff recipe

• Beef Chuck Roast – boneless chuck roast is the best cut of beef to use for this slow cooking dish.
• Onion – Yellow, white or sweet onion is best for this dish, feel free to use frozen if you like.
• Garlic –  Jarred or fresh adds plenty of flavor to this dish. You could also add a dash of
  worcestershire sauce if you like.
• White Mushrooms –  You can omit these if you like or add your favorite kind of
  fresh mushrooms.
• Cream of Mushroom Soup –  This adds tons of flavor and gives this dish a
  creamy beef mushroom sauce but you can use cream of onion or cream of chicken, even cream of celery. 
• Sour Cream – This adds richness and creaminess to the dish. You could substitute the sour cream for cream cheese if you prefer.
• Egg Noodles – These are the traditional noodles to use for traditional beef stroganoff. 
• Parsley – For garnish and color. 

 

How to make Slow Cooker Pot Roast Stroganoff

 

1. FULL RECIPE BELOW
2. Place your beef roast in your slow cooker.
3. Add the onion, mushrooms and garlic.
4. Pour over the cream of mushroom soup.
5. Sprinkle in the salt and pepper.
6. Give everything a little stir just to combine.
7. Cover and cook on low for 6-8 hours until the beef is fork tender and falling apart. 
8. Right before serving shred the beef and stir in the sour cream.
9. Stir in the drained cooked egg noodles.
10. Serve!

Substitutions

• Chuck Roast → Stew meat, round roast, or even boneless skinless chicken thighs.

• Cream of Mushroom → Cream of chicken, celery, or onion.

• Sour Cream → Cream cheese or plain Greek yogurt.

• Egg Noodles → Mashed potatoes, rice, or even cauliflower mash for a low-carb version.

Variations

• Veggie Boost – Add sliced carrots, peas, or pearl onions in with the roast.

• Spicy Stroganoff – Add a pinch of red pepper flakes or a splash of hot sauce.

• Cheesy Twist – Stir in some shredded Swiss or mozzarella with the sour cream.

• No-Mushroom Version – Skip the mushrooms if your family isn’t a fan. It’s still delicious!

Tips & Tricks

• Brown the roast first if you want an extra layer of flavor, but it’s not necessary.

• Use a liner in your slow cooker for easy cleanup.

• Stir in the sour cream just before serving to keep it from curdling.

• Boil your egg noodles while shredding the beef so everything finishes at the same time.

• Want a thicker sauce? Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) near the end.

Serving Ideas

• Serve with a simple green salad

• Add roasted veggies like broccoli or carrots

• Pair with crusty bread for scooping up that sauce

• Serve leftovers in a thermos for a warm school or work lunch

Storage and Make Ahead Tips

• Fridge: Store in an airtight container for up to 3–4 days.

• Freezer: Freeze meat and sauce (without noodles) for up to 2 months.

• Reheat: Warm gently in the microwave or on the stove. Add a splash of broth or milk if it thickens too much.

• Make Ahead: Cook the roast and sauce ahead of time, then just stir in fresh noodles before serving.

Want more Slow Cooker Dinner Recipes? Check these out!

• Slow Cooker Red Beans & Rice
• Slow Cooker Gyros

• Slow Cooker Cheesesteak Quesadillas

• Slow Cooker Honey BBQ Drumsticks
• Slow Cooker French Dip Sloppy Joes