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Slow Cooker Beef Stroganoff
This Slow Cooker Beef Stroganoff, made with pot roast, mushrooms, and egg noodles, is a cozy, hands-off dinner the whole family loves—and it’s even better the next day.
Equipment
Ingredients
- 1 tablespoon all purpose flour (or gluten-free flour)
- 2 ½ teaspoons kosher salt (divided)
- freshly ground black pepper
- 2 pounds beef chuck roast (well trimmed and cut into chunks)
- olive oil spray
- 1 teaspoon olive oil
- 1 medium onion (chopped)
- 1 pound mushrooms (sliced)
- 1 teaspoon sweet paprika
- 1 cup beef broth (see notes below)
- 1 teaspoon Worcestershire sauce (check labels for gluten-free)
- ¾ cup sour cream
- 1 pound egg noodles (*)
Instructions
- Season the beef with 1 ½ teaspoons salt, black pepper and flour.
- Heat a large skillet over medium heat. Add olive oil and onions to the skillet over medium heat and saute until softened, 5 to 7 minutes. Transfer to the slow cooker and wipe clean.
- Increase the heat to medium-high and spray the skillet generously with oil. Brown the beef, about 2 to 3 minutes on each side. Transfer beef to the slow cooker.
- Add the paprika, beef broth, remaining salt and Worcestershire sauce and mix well. This will seem dry but trust me, it will be enough liquid. Top with mushrooms and gently stir. Cover and cook on HIGH for 5 hours (or LOW for 8 to 10 hours), until beef is very tender.
- About 30 minutes before serving, stir in the sour cream until mixed.
- Cook egg noodles according to package directions. Serve stroganoff over noodles or fold them into the slow cooker just before serving.
Notes
*I like 365 by Whole Foods Market, other brands are sold as 12 ounces so you may need 2 bags.
Variations and Tips
- Chuck roast or pot roast works best—it becomes tender and shreds easily after slow cooking.
- No mushrooms: Not a fan? Skip them, or add frozen peas, or peas and carrots at the end, for an extra veggie.
- Substitute beef broth for bone broth, or beef bouillon and 1 cup water.
- Make it gluten-free: Serve over mashed potatoes, rice, or gluten-free egg noodles, and check the label on the Worcestershire.
- Sour cream swaps: Readers have commented on my meatball stroganoff recipe saying they’ve had success using Greek yogurt instead of sour cream.
- Season at the end: Slow cooking can mute salt—taste and adjust just before serving.
- One cup won’t seem like enough liquid at first—this is normal. As the beef and mushrooms cook, they release plenty of moisture, creating a rich, flavorful sauce without needing extra broth.
Nutrition
Serving: 1cup beef and veggies, 1 cup cooked noodles, Calories: 579kcal, Carbohydrates: 61g, Protein: 46g, Fat: 17.5g, Saturated Fat: 7.5g, Cholesterol: 177.5mg, Sodium: 768mg, Fiber: 3.5g, Sugar: 4.5g
- WW Points: 11