Crockpot Creamy Beef Stroganoff

Prep: 20 min | Cook: 6–10 hours (depending on setting) | Servings: 6–8

This slow‑cooker version of beef stroganoff turns a humble chuck roast into tender, shredded perfection in a rich, creamy mushroom sauce. Serve over egg noodles for the ultimate comfort meal.

Ingredients

• 2½ – 3 lbs chuck roast (or any pot roast cut)

• 1 can (10 oz) cream of mushroom soup

• 20 oz beef broth (about 2½ cups)

• 8 oz sliced baby bella mushrooms

• 1 medium onion, chopped

• 2 tsp minced garlic

• 2 tsp mustard (Dijon, yellow, or stone‑ground)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 2 tsp Worcestershire sauce

• 8 oz cream cheese, cut into small cubes

• 6 oz sour cream

• 12 oz egg noodles

Instructions

1. Sauté the vegetables (optional but recommended) – In a skillet over medium heat, cook the chopped onion and sliced mushrooms until softened, about 5–7 minutes. Transfer to the slow cooker.

2. Sear the roast – In the same skillet, add a little oil if needed. Sear the chuck roast on all sides (including the edges) until deeply browned. This step adds flavor but can be skipped if short on time. Place the seared roast on top of the vegetables in the slow cooker.

3. Build the sauce – In the slow cooker, add the cream of mushroom soup, beef broth (fill the empty soup can twice to measure 20 oz), minced garlic, mustard, salt, pepper, paprika, and Worcestershire sauce. Stir gently to combine, then submerge the roast in the liquid.

4. Slow cook – Cover and cook on HIGH for about 6 hours or LOW for 8–10 hours, until the roast is fork‑tender.

5. Shred the beef – Carefully remove the roast from the slow cooker and shred it with two forks. Set aside.

6. Make the sauce creamy – Add the cubed cream cheese and sour cream to the liquid in the slow cooker. Whisk until fully melted and smooth.

7. Cook the noodles – While the cream cheese melts, cook the egg noodles according to package directions. Drain.

8. Combine and serve – Return the shredded beef to the slow cooker and stir. Add the cooked noodles and toss to coat everything in the creamy sauce. Serve hot.

Tips & Variations

• Thicker sauce – If the sauce is too thin after adding cream cheese, let it cook uncovered for 15–20 minutes on HIGH to reduce slightly.

• Extra veggies – Add a cup of frozen peas or sliced carrots during the last 30 minutes of cooking.

• Light version – Use reduced‑fat cream cheese, sour cream, and cream of mushroom soup.

• Make ahead – Prepare the stroganoff (without noodles) up to 2 days ahead. Reheat gently and stir in freshly cooked noodles just before serving.

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce. (Note that noodles will absorb liquid over time.)

Enjoy your creamy, comforting slow‑cooker stroganoff!