Slow Cooker Beef Stroganoff
Published 11/20/2021 • Updated 11/30/2021
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Welcome to the best slow cooker beef stroganoff on the internet. This set it and forget it recipe makes an amazing comfort meal the whole family will love.
What is beef stroganoff?
Beef Stroganoff is a Russian dish made with tender pieces of beef served with egg noodles and a sour cream-based sauce.
Classic beef stroganoff is made with sliced beef (we use a chuck roast because it’s inexpensive and easy to find), egg noodles, and a delicious savory mushroom and sour cream-based sauce.
We’re shredding our chuck roast for this slow cooker beef stroganoff recipe because the slow cooking method creates super tender meat that is easily shredded.
What is stroganoff sauce made of?
Traditionally stroganoff sauce is a sour cream gravy that is thickened with beef broth. I’m sure you’ve also had beef stroganoff that is made with cream of mushroom soup (probably at your grandma’s house).
Best Cut of Meat for Stroganoff
What is the best meat for beef stroganoff? We tested this recipe with a few different cuts of meat before we landed on a 2-lb. beef chuck roast. We found that cooking the whole chuck roast in the slow cooker before shredding made for the most tender meat option.
One of the main benefits of a slow cooker, is that you can cook tougher cuts of meat (that are usually cheaper), and make them super tender and fall-off-the-bone.
Can’t find a chuck roast? Try a chuck shoulder or any other recommendations from the Kitchn’s post HERE.
Try it!
Mushroom Stroganoff
This u003ca href=u0022https://fitfoodiefinds.com/mushroom-stroganoff-recipe/u0022u003emushroom stroganoffu003c/au003e is made with hearty mushrooms, Greek yogurt, broth, and fresh thyme that are mixed with egg noodles to create the most comforting dinner.
What You Need for Slow Cooker Beef Stroganoff
- Chuck roast: this is a classic pot roast cut of meat. As it slows cooks, it goes from tough to super tender and delicious.
- Beef spices: before browning and slow cooking cooking, you’ll be seasoning your beef with salt, pepper, dried thyme and garlic powder. If you have our pot roast seasoning on hand, you could use that instead.
- Olive oil: olive oil is used to sear the meat before cooking.
- Beef broth: beef broth is essential in the flavor of your slow cooker beef stroganoff. Make sure to get normal beef broth and not low sodium.
- Bella mushrooms: when thinking about classic stroganoff flavors, umami is definitely important. We used baby bella mushrooms, but crimini would also work.
- Salt: don’t skip the salt. Not only does it tenderize the beef, but also enhances the flavors of the sauce.
- Onion: onion is super important for flavoring the sauce. Yellow and white both work.
- Worcestershire sauce: the vinegar and savory flavors of Worcestershire sauce is a must!
- Greek yogurt and sour cream: most beef stroganoff recipes call for sour cream. We are using a combination of Greek yogurt and sour cream instead. Just make sure both the sour cream and Greek yogurt is full fat for optimal creaminess.
How to Make Slow Cooker Beef Stroganoff
Make a simple dry rub
Start by mixing the kosher salt, pepper, dried thyme, and garlic powder together in a small bowl.
Massage Spices into beef
Sprinkle the spice mixture over the beef roast and massage the spices into the beef. Be sure the beef is completely covered in spices. Set aside and let sit for 15 minutes.
Start adding ingredients to slow cooker
Meanwhile, add the beef broth, bella mushrooms, onion, worcestershire, salt, and thyme sprigs to the slow cooker. Toss all the ingredients together.
sear the beef
Heat a large cast iron skillet over high heat. Add olive oil. When the olive oil is fragrant, add the beef to the cast iron and sear for 3-4 minutes on each side to brown the beef.
Remove from heat and carefully remove the beef from the skillet and place it on top of the mushrooms. Be sure to scrape the brown bits from the cast iron skillet into the slow cooker — it has lots of delicious flavor!
Cover the slow cooker and cook
Cook on low for 5-6 hours, flipping the beef half way through the cooking time.
How do I know when the beef is done? When the beef falls apart easily when shredded with two forks, the beef is done.
Shred beef
Remove the beef from the slow cooker and place it on a baking sheet. Shred the beef with two forks and set aside.
Make Sauce
Remove liquid from the slow cooker, only leaving about ½ cup of liquid in the slow cooker. Add the Greek yogurt and sour cream to the slow cooker ¼ cup cup at a time, slowly whisking both ingredients into the broth.
All together now
Add the beef back to the slow cooker and fold all the ingredients together.
What if the sauce is too thick? add 1-2 tablespoons of liquid at a time to the slow cooker until it reaches desired consistency.
serve & enjoy!
Serve beef stroganoff over egg noodles, pappardelle noodles or mashed potatoes. ENJOY!
How to Serve Beef Stroganoff
Extra-wide egg noodles all the way! We tried this recipe with medium and wide noodles, and extra-wide is the way to go. Don’t have egg noodles? Pappardelle is a great alternative.
Mashed potatoes also make an amazing pairing for beef stroganoff.
Storage
It is important to let your beef stroganoff cool completely before transferring it into an air-tight container. Store in the fridge for up to 3-5 days.
Can you Freeze Beef Stroganoff?
While you can absolutely freeze the cooked meat and vegetables for this beef stroganoff, we recommend waiting to add the egg noodles, sour cream and Greek yogurt to this dish if you’re planning to freeze it.
The consistency of the yogurt and sour cream can become a bit lumpy and inconsistent when frozen and then thawed, and the egg noodles tend to get a bit mushy.
If you’re planning to make this ahead of time and then freeze for later, simply leave the yogurt, sour cream and noodles out, and add them in once the dish is thawed.
Slow Cooker Beef Stroganoff Recipe
Ingredients
- 2-3 lbs. boneless beef chuck roast*
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 2.5 teaspoons dried thyme
- 2.5 teaspoons garlic powder
- 1/2 cup beef broth
- 8 oz. bella mushrooms, sliced
- ½ large white onion, diced
- 1 tablespoon worcestershire sauce
- 1 teaspoons salt
- 4-5 sprigs fresh thyme
- 2 tablespoons olive oil
- ½ cup 5% Greek yogurt, it must be full fat
- ½ cup full fat sour cream, it must be full fat
Instructions
- Make a simple dry rub by mixing the kosher salt, pepper, dried thyme, and garlic powder together in a small bowl.
- Sprinkle the spice mixture over the beef roast and massage the spices into the beef. Be sure the beef is completely covered in spices. Set aside and let sit for 15 minutes.
- Meanwhile, add the beef broth, bella mushrooms, onion, worcestershire, salt, and thyme sprigs to the slow cooker. Toss all the ingredients together.
- Next, sear the meat. Heat a large cast iron skillet over high heat. Add olive oil. When the olive oil is fragrant, add the beef to the cast iron and sear for 3-4 minutes on each side to brown the beef.
- Remove from heat and carefully remove the beef from the skillet and place it on top of the mushrooms. Be sure to scrape the brown bits from the cast iron skillet into the slow cooker (it has lots of delicious flavor)
- Cover the slow cooker and cook on low for 5-6 hours, flipping the beef half way through the cooking time.
- When the beef falls apart easily when shredded with two forks, the beef is done.
- Remove the beef from the slow cooker and place it on a baking sheet. Shred the beef with two forks and set aside.
- Remove liquid from the slow cooker, only leaving about ½ cup of liquid in the slow cooker. Do not discard the excess liquid yet.
- Add the Greek yogurt and sour cream to the slow cooker ¼ cup cup at a time, slowly whisking both ingredients into the broth.
- Add the beef back to the slow cooker and fold all the ingredients together.
- If the sauce is too thick, add 1-2 tablespoons of liquid at a time to the slow cooker until it reaches desired consistency.
- Serve beef stroganoff over egg noodles or pappardelle noodles.
Tips & Notes
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this yesterday, it was SO good! Because this recipe shreds the beef the appearance is different than the picture with the typical chunks of meat, but it was super tasty and easy… kids loved it!
So glad to hear this, Ross! And glad the kids loved it too 🙂