Crock Pot Beef Stroganoff With Chuck Roast

This Crock Pot Beef Stroganoff With Chuck Roast is a rich and comforting recipe, which uses beef chuck and cream of mushroom soup. It’s the ultimate comfort food recipe, ready in about 8 hours and 15 minutes.

Crock Pot Beef Stroganoff With Chuck Roast Ingredients

• 3 pound beef chuck roast
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 ounces white mushrooms, sliced and rinsed
• 1 (10.5 ounce) can cream of mushroom soup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups sour cream
• 16 ounces egg noodles, boiled and drained
• Parsley for garnish

How To Make Crock Pot Beef Stroganoff With Chuck Roast

1. Add roast and vegetables: Place the chuck roast into the slow cooker. Add chopped onion, garlic, and sliced mushrooms on top.
2. Add soup and seasoning: Pour cream of mushroom soup over the roast. Sprinkle in salt and pepper. Gently stir just to combine.
3. Cook until tender: Cover and cook on low for 6 to 8 hours, or until the beef is fork-tender and falling apart.
4. Shred and add sour cream: Right before serving, shred the beef in the slow cooker and stir in the sour cream.
5. Mix with noodles: Add the cooked, drained egg noodles and stir to combine.
6. Serve and garnish: Serve warm, garnished with chopped parsley.

Recipe Tips

• Can I use stew meat instead of chuck roast?
  Yes, but stew meat cooks faster—check for doneness after 4–6 hours on low.
• What if I don’t like mushrooms?
  You can leave them out and substitute cream of mushroom soup with cream of chicken, onion, or celery.
• Can I use golden mushroom soup instead?
  Yes, golden mushroom soup adds a slightly deeper flavor and works great in this recipe.
• How do I make it thicker?
  Let it cook uncovered for the last 30 minutes or stir in a cornstarch slurry before adding sour cream.
• Can I make this ahead of time?
  Yes, store the beef and sauce separately from the noodles for best texture when reheating.

What To Serve With Beef Stroganoff

This dish is filling and hearty on its own, but you can serve it with:

• Steamed green beans
• Roasted carrots
• Garlic bread
• Side salad with vinaigrette
• Sauteed spinach or kale

How To Store Beef Stroganoff

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze the beef and sauce mixture separately from the noodles for up to 2 months. Thaw and reheat gently before combining.

Beef Stroganoff Nutrition Facts

(Estimated per serving)

• Calories: 540
• Protein: 38g
• Carbohydrates: 32g
• Fat: 29g
• Saturated Fat: 14g
• Sodium: 780mg
• Sugar: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can work, but add it at the end and make sure it doesn’t boil to prevent curdling.

Do I need to brown the beef first?
No browning is required in this version—just toss everything in and go.

Can I cook this on high?
Yes, but reduce cook time to about 4–5 hours. Check for tenderness.

What kind of noodles are best?
Egg noodles are traditional, but fettuccine or wide pasta also work.

Is this recipe kid-friendly?
Yes! It’s creamy, savory, and mild—perfect for family dinners.

Try More Recipes:

• Crock Pot Beef Stroganoff
• Crock Pot Beef Stew With Tapioca
• Crock Pot Beef Stew With Sweet Potatoes

Crock Pot Beef Stroganoff With Chuck Roast

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

540

kcal

A creamy, slow-cooked beef stroganoff made with tender chuck roast and rich mushroom sauce.

Ingredients

• 3 lb beef chuck roast
  

• 1 small onion, chopped
  

• 2 cloves garlic, minced
  

• 8 oz white mushrooms, sliced and rinsed
  

• 1 (10.5 oz) can cream of mushroom soup
  

• 1/2 tsp salt
  

• 1/2 tsp pepper
  

• 1 1/2 cups sour cream
  

• 16 oz egg noodles, boiled and drained
  

• Parsley for garnish

Directions

• Place chuck roast in slow cooker. Add onion, garlic, and mushrooms.
• Pour soup over top and sprinkle in salt and pepper. Stir gently.
  
• Cover and cook on low for 6–8 hours until beef is tender.
  
• Shred beef and stir in sour cream.
  
• Mix in cooked noodles. Serve garnished with parsley.