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The Boat Shed Kitchen

Slow Cooker Beef Stroganoff

This Slow Cooker Beef Stroganoff features seared chuck roast, caramelized onions, mushrooms, and a luscious sour cream sauce. After hours of slow simmering, the beef turns fall-apart tender while the sauce becomes rich and creamy.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 2 to 3 pounds of beef chuck roast
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 cup sliced mushrooms fresh or canned
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup sour cream
  • 2 tablespoons cornstarch optional for thickening
  • 2 tablespoons water optional for thickening
  • 12 ounces egg noodles
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat olive oil in a skillet and sear beef roast on all sides. Transfer to the slow cooker.
  2. Sauté onions and garlic in the same skillet, then add to the cooker.
  3. Add mushrooms.
  4. In a bowl, whisk broth, Worcestershire, Dijon, thyme, salt, and pepper.
  5. Pour over ingredients in cooker.
  6. Cook on low for 8 hours or high for 4–5 hours.
  7. Cook egg noodles separately and set aside.
  8. See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-beef-stroganoff/

Notes

  • Canned mushrooms work, but fresh mushrooms add better texture and depth.
  • Dijon mustard adds tang — don’t skip it!
  • If making ahead, store the noodles separately to avoid sogginess.