Slow Cooker Beef Stroganoff (The Ultimate Roast Recipe!)

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Easy beef stroganoff with juicy tender beef in a rich mushroom cream sauce spooned over hot buttered egg noodles.

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Move over Mississippi Pot Roast, there’s a new flavor-packed roast recipe in town! I created this Slow Cooker Beef Stroganoff to be the easiest stroganoff recipe you will ever cook with all the flavor of the traditional dish. Lipton Onion Soup Mix takes away the labor of onion chopping, while jarred sliced mushrooms and cream of mushroom soup take the place of washing, slicing, and sautéing. Sour cream and milk, blended with Brown Gravy Mix, create a savory sour cream sauce that makes this roast fabulously rich and absolutely delicious. Boiling the egg noodles is the hardest thing you’ll have to do to get this dinner on the table.

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What is Beef Stroganoff?

Traditional Beef Stroganoff is a dish originated in Russia that consists of strips of beef sautéd and served in a sour cream sauce. There are many variations of this dish including the use of chicken, sausage, and shrimp, so feel free to mix things up and use boneless skinless chicken breasts in place of the beef. The sour cream sauce in this recipe tastes amazing on everything!

I have made this recipe a frequent visitor at the dinner table and it has quickly become a family favorite (Father-in-Law approved 😉!). I serve Slow Cooker Beef Stroganoff over buttered egg noodles, however; rice is another good option.


Favorite Slow Cooker Recipes


How to make Slow Cooker Beef Stroganoff

This recipe just couldn’t get any simpler. Everything except the butter and noodles gets tossed into a slow cooker and you come back 6 hours later to a delicious juicy tender roast. And bonus…searing the meat is not necessary for this one!

Equipment Used

  • Slow Cooker – used to slow cook the chuck roast and cream sauce
  • Mixing Bowl – used to mix the cream sauce ingredients
  • Pasta Pot – used to boil the egg noodles
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Ingredient List

Recipe Preparation

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  • Spray a large slow cooker with non-stick cooking spray. This will make clean up much more appealing. Place the roast in the slow cooker.
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  • In a medium bowl, add the sour cream, milk, Lipton onion soup mix, brown gravy mix, dijon mustard, and cream of mushroom soup. Whisk until well blended.
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  • Open the jarred sliced mushrooms and drain liquid. Add sliced mushrooms to the cream mixture and stir until well incorporated.
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  • Pour cream sauce mixture over the roast and cook on LOW for 6 hours. At the 4 to 5 hour mark, I use 2 forks to shred the meat, and then stir. This will allow the shreds of meat to mingle with the sour cream sauce and soak up more flavor. As the stroganoff sits, the fat will try to separate from the cream. Stir well prior to pouring over noodles.
  • When roast is cooked through, it’s time to make the buttered egg noodles. Fill a large pot with 12 cups of water. Add salt and bring water to a boil. Add egg noodles and cook until tender, about 10 minutes.
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  • Drain egg noodles and add them back to the pot. Add butter and blend until melted. Pour noodles into serving dish and top with beef stroganoff, ladling the sour cream sauce over the noodles. That sauce is what it’s all about!
Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

The easiest beef stroganoff recipe with juicy tender roast in a rich mushroom cream sauce, spooned over hot buttered egg noodles.
5 from 2 votes
Print Pin Rate
Course: Main Courses
Cuisine: Russian
Keyword: beef stroganoff recipe, crock pot beef stroganoff recipe, slow cooker beef recipes, slow cooker beef stroganoff, slow cooker meals, slow cooker recipes
Servings: 8 servings
Calories: 562kcal

Ingredients

Beef Stroganoff

Buttered Egg Noodles

Instructions

Beef Stroganoff

  • Spray a large slow cooker with non-stick cooking spray. Place the roast in the slow cooker. You do not need to sear the roast for this recipe.
  • In a medium bowl, add the sour cream, milk, Lipton Onion Soup Mix, Brown Gravy Mix, dijon mustard, and cream of mushroom soup. Whisk until well blended.
  • Add sliced mushrooms to the sour cream mixture and stir until fully incorporated.
  • Pour sour cream sauce mixture over the roast and cook on LOW for 6-8 hours.

Buttered Egg Noodles

  • When roast is cooked through, prepare the egg noodles. Fill a large pot with 12 cups of water. Add salt and bring water to a boil. Add egg noodles and cook until tender, about 10 minutes.
  • Drain egg noodles and add them back to the pot. Add butter and blend until melted. Pour noodles into serving dish and top with beef stroganoff, ladling the sour cream sauce over the noodles.

Notes

Serving Suggestions:  Slow Cooker Beef Stroganoff is best served with egg noodles or rice.
Freezing Option:  This recipe is excellent when reheated.  If the recipe makes more than you need, simply freeze half for later.
 

Nutrition

Calories: 562kcal | Carbohydrates: 34g | Protein: 42g | Fat: 29g | Saturated Fat: 13g | Fiber: 2g | Sugar: 3g

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