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This Slow Cooker Pot Roast Stroganoff is a hearty and cozy dinner!

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.

There is nothing I love more an easy dinner that I can just throw in the slow cooker that everyone will love and this Slow Cooker Stroganoff fits the bill.

I love that I can just throw everything in the slow cooker and have a delicious, hearty, flavorful dinner that everyone enjoys.  Whenever I find a dinner that everyone in my house likes that makes me happy!  And for it to be in the slow cooker? That’s a double score!

This dish is full of tender beef, mushrooms and a creamy sauce that goes perfectly over egg noodles. This is such a delicious dish and a little different than your usual beef stroganoff.  

I love that you can customize this to your family’s taste, you can omit the mushrooms, add more mushrooms, add some veggies, switch up the soup.  You can make this recipe your own to fit your family’s tastes.

Can we also take a minute to talk about what a crowd-pleaser this dish is?  Everyone loves a good meat and pasta dish and this one is just so hearty and cozy, it is especially great for those upcoming chilly nights.  

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. 

You will want to make this dinner again and again! We do!

You will love this recipe because it is

• Easy and fast.
• Crowd-pleaser.
• Full of flavor.
• A set it and forget it meal.
• Perfect for weeknights.
• Hearty and comforting family favorite.

My favorite slow cooker for this recipe is this Hamilton Beach one.

Can I substitute the beef?

While this is pot roast stroganoff and works best using a chuck roast you can use stew beef or boneless skinless thighs if you wanted to use chicken instead. 

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?

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

 

Ingredients used

• Beef Chuck Roast –  Chuck roast is the best to use for this 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. 
• White Mushrooms –  You can omit these if you like or add your favorite kind of mushroom.
• Cream of Mushroom Soup –  This adds tons of flavor 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. 
• Egg Noodles – These are the traditional noodles to use for 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 cooked, drained egg noodles.
10. Serve!

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

Slow Cooker Pot Roast Stroganoff

Yield: 6

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours 15 minutes

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.

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Ingredients

• 3 pound beef chuck roast
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 8 ounces, sliced white mushrooms, rinsed
• 1 (10.5 ounce) can of cream of mushroom soup
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 ½ cups sour cream
• 16 ounces egg noodles, boiled and drained
• Parsley for garnish

Instructions

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

Notes

Store leftovers in the fridge for up to 3 days.

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

You can also use golden mushroom soup.

If you don’t like mushrooms at all you can omit them and use cream of chicken, cream of onion or cream of celery.