Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 8 hours on low
- Total Time: 8 hours and 15 minutes
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
Directions
- Place the beef chuck roast into your slow cooker.
- Add the chopped onion, minced garlic, and sliced mushrooms over the roast.
- In a bowl, mix the cream of mushroom soup with salt and pepper, and pour it over the ingredients in the slow cooker.
- Cover and cook on low for 8 hours, or until the beef is tender and pulls apart easily with a fork.
- During the last hour of cooking, stir in the sour cream. Continue cooking until everything is heated through.
- Serve the stroganoff over boiled egg noodles and garnish with chopped parsley.
Cook Notes
For a thicker sauce, you can mix a tablespoon of cornstarch with two tablespoons of water and add it to the slow cooker during the last hour of cooking.
Variations
- Keto Version: Serve over cauliflower rice instead of egg noodles and use a keto-friendly cream of mushroom soup.
- Low-Carb Version: Substitute the egg noodles with zucchini noodles and ensure the cream of mushroom soup is low in carbohydrates.
Nutrition Facts
Approximate values per serving:
- Calories: 560
- Fat: 30g
- Carbohydrates: 41g (Net carbs: 39g)
- Protein: 35g
- Fiber: 2g
- Sugar: 3g
This Slow Cooker Pot Roast Stroganoff is a delightful twist on classic recipes, offering a comforting and creamy dish that’s sure to be a hit at any dining table. Enjoy the ease of slow cooking combined with the robust flavors of a culinary classic.
