Description
A cozy and hearty slow cooker pot roast beef stroganoff served over egg noodles, perfect for family dinners.
Ingredients
Scale
- 2 lbs chuck roast
- Salt and pepper to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 12 oz egg noodles
- 2 tablespoons olive oil
Instructions
- Prep the roast: Season your chuck roast generously with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Brown the roast on all sides to lock in those juices.
- Slow cooker setup: Transfer the browned roast to your slow cooker. Add the chopped onions, minced garlic, sliced mushrooms, beef broth, and Worcestershire sauce.
- Let it cook: Cover and cook on low for approximately 480 minutes, or until the roast is fork-tender and easy to shred.
- Shred and mix: Once cooked, remove the roast from the slow cooker, shred it with forks, and then return it to the pot. Stir in the sour cream until everything is combined beautifully.
- Noodle time: While the beef is warming up, cook the egg noodles according to the package instructions. Drain them and get ready to serve!
Notes
Garnish with fresh parsley or dill for a pop of color. This dish pairs well with a green salad or steamed vegetables.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg