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There’s something inherently comforting about a steaming bowl of beef stroganoff. This classic dish has earned its place in homes across the world, especially during chilly evenings when you crave something hearty and satisfying. With tender chunks of beef, a creamy sauce, and a medley of flavors, beef stroganoff is a beloved favorite that has stood the test of time. The slow cooker takes this dish to a new level of convenience, allowing you to prepare a delicious meal without spending hours in the kitchen.

"Slow Cooker Pot Roast Beef Stroganoff

Warm up your evenings with this comforting Slow Cooker Pot Roast Beef Stroganoff! Tender beef, a creamy sauce, and rich flavors meld together beautifully, making it an ideal dish for busy weeknights. Perfectly paired with egg noodles, it's a meal the whole family will love. Get ready to enjoy a classic dish with modern convenience - set it and forget it! Discover the full recipe and tips for the best results. #BeefStroganoff #SlowCookerRecipes #ComfortFood #EasyDinner #FamilyMeals
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Ingredients
  

2 to 3 pounds of beef chuck roast

1 large onion, thinly sliced

3 cloves garlic, minced

4 cups beef broth

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

8 ounces of mushrooms, sliced

1 cup sour cream

2 tablespoons all-purpose flour

1 tablespoon Dijon mustard

1 pound egg noodles or your favorite pasta

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Beef: Season the beef chuck roast on all sides with salt and pepper. Heat a skillet over medium-high heat and sear the roast for 3-4 minutes on each side, until browned. This step adds depth of flavor to your stroganoff.

    Layer the Ingredients in the Slow Cooker: In the bottom of the slow cooker, place the sliced onions and minced garlic. Add the seared roast on top.

      Add Liquids and Seasonings: Pour the beef broth over the roast. Stir in the soy sauce, Worcestershire sauce, thyme, paprika, and add the sliced mushrooms. Ensure the roast is mostly submerged in the broth.

        Cook the Roast: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.

          Make the Stroganoff Sauce: Once the beef is done cooking, remove the roast from the slow cooker and set aside. In a small bowl, whisk together sour cream, flour, and Dijon mustard until smooth.

            Combine Sauce and Beef: Stir the sour cream mixture into the beef broth in the slow cooker. Then return the shredded beef back into the slow cooker, mixing gently to combine everything.

              Cook the Noodles: Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

                Serve: To serve, place a portion of the cooked noodles on each plate and top with the pot roast beef stroganoff mixture. Garnish with freshly chopped parsley for a pop of color.

                  Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6-8

                    Enjoy your rich and creamy Slow Cooker Pot Roast Beef Stroganoff!