Slow Cooker Pot Roast Beef Stroganoff

Slow Cooker Pot Roast Beef Stroganoff is the ultimate comfort food with tender, shredded chuck roast, creamy sour cream mushroom sauce and egg noodles.

Tender Beef Stroganoff meets Ultimate Slow Cooker Pot Roast in this delicious Slow Cooker Recipe perfect for meal prepping or a family dinner.

Crockpot Pot Roast Stroganoff


What’s better than coming home to the most delicious aroma and dinner just about ready to go? Great for busy weeknights, this mouthwatering crockpot dinner is quick to get started and then cooks low and slow all day. If you want to speed up dinner, there are oven and Instant Pot instructions in this post too!

Slow Cooker Pot Roast Beef Stroganoff combines a classic comfort food with a melt-in-your-mouth chuck roast used in our Classic Pot Roast. Slow cooking is hands down one of the best ways to cook chuck roast. The long cooking time takes turns this inexpensive cut of beef tender and juicy and easy to shred.

Brown the Chuck Roast

If this is your first time making a Slow Cooker Beef Stroganoff, you might be tempted to dump all the ingredients in and be on your way. It’s worth all the extra flavor to sear the chuck roast first before adding it to your slow cooker. Unlike a lot of dump and go crockpot recipes, it’s important to blend your sauce before pouring over the beef so it gets evenly distributed.

Ingredients of Crock pot Pot Roast Stroganoff

This Slow Cooker Pot Roast Beef Stroganoff recipe uses almost cooked egg noodles so they soak up in the flavors of the mushroom sauce quickly without getting mushy. Cook them about a minute shy of the package directions right before you add them to the slow cooker.

Slow Cooker Pot Roast Beef Stroganoff is a good potluck dish or for an easy meal prep for busy weeknights. If you are making this dish ahead of time, you should only add the noodles if you are planning to freeze it. If you want to make Slow Cooker Pot Roast Beef Stroganoff for easy grab-and-go meals during the week, refrigerate the beef and sauce separate from cooked noodles.


What to serve with this recipe:

Round out this hearty meal by serving your Slow Cooker Pot Roast Beef Stroganoff with a side of Roasted Broccoli or Sautéed Green Beans. You could also skip the egg noodles and serve this dish more like a traditional pot roast with a side of Roasted Red Potatoes and Roasted Root Vegetables.

Be SURE to serve this with Crusty French Bread Rolls, they’re the perfect rolls to dip in your stroganoff mushroom gravy.

Bowl of Crockpot Pot Roast Beef Stroganoff


  • Meat: You can make this dish with beef stew meat or cut the chuck roast into 2 inch cubes if you prefer whole pieces of beef instead of shredded meat.
  • Pasta: Instead of egg noodles, you can serve other thicker pasta like macaroni, penne, or rigatoni with Slow Cooker Pot Roast Beef Stroganoff. Be sure to cook just shy of a minute before adding to the slow cooker.
  • Vegetables: You can add other vegetables to this dish like frozen peas, green bell peppers, and carrots, or use other mushrooms like button mushrooms or portobellos.
  • Wine: Replace 1 cup of beef broth with a dry red wine like Malbec or Pinot Noir for a deeper traditional stroganoff flavor.


Oven Pot Roast Beef Stroganoff

  • Preheat oven to 350 degrees.
  • Brown seasoned beef in a large dutch oven with oil as usual, set aside.
  • Add the onions and mushrooms and cook until the liquid from mushrooms has cooked down.
  • Add in garlic, thyme, and paprika and cook for about a minute, then deglaze your pan with beef broth.
  • Stir in the mustard and Worcestershire and return chuck roast to the pot.
  • Cover pot and roast in the oven for 2-3 hours, until beef is easy to shred.
  • Shred beef before adding sour cream and cooked egg noodles and serve.

Instant Pot Pot Roast Beef Stroganoff

  • Set Instant Pot to Sauté setting and add oil.
  • Sear beef on both sides, about 2-3 minutes, and set aside.
  • Add onions, garlic, and mushrooms and sauté until tender, about 3-4 minutes.
  • Deglaze Instant Pot with beef broth, stir in mustard and Worcestershire sauce, and add chuck roast to pot.
  • Cover with lid, seal valve, and select Manual High Pressure for 60 minutes.
  • Use quick release when finished.
  • Add egg noodles, select Manual High Pressure for 5 minutes.
  • Use quick release, stir in sour cream, and serve.


  • Serve: Slow Cooker Beef Stroganoff can be kept on warm for up to 4 hours and room temperature for up to 2 hours.
  • Store: Cool Pot Roast Beef Stroganoff completely before transferring to an airtight container. Refrigerate up to 4 days.
  • Freeze: Once cooled, place Beef Stroganoff in a sealed container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.

Shredded Slow Cooker Pot Roast Beef Stroganoff with Egg Noodles

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Crockpot Pot Roast Stroganoff
5 from 6 votes

Slow Cooker Pot Roast Beef Stroganoff

Slow Cooker Pot Roast Beef Stroganoff is the ultimate comfort food with tender, shredded chuck roast, creamy sour cream mushroom sauce and egg noodles.

Course Dinner
Cuisine American
Keyword Crock Pot Roast Beef Stroganoff, Slow Cooker Pot Roast Beef Stroganoff
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10 servings
Calories 565 kcal
Author Sabrina Snyder


  • 2 tablespoons vegetable oil
  • 4 pounds boneless chuck roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 yellow onion , chopped
  • 8 ounces crimini mushrooms , sliced
  • 3 cloves garlic , minced
  • 2 cups beef broth
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 cup sour cream
  • 16 ounces egg noodles , cooked a minute shy of done


  1. Heat oil in a large dutch oven on high heat.
  2. Season chuck roast with salt and pepper.
  3. Brown meat on all sides, 4-5 minutes on each side.

  4. Add the beef to slow cooker with onions, mushrooms and garlic.
  5. Whisk together beef broth, dijon mustard, Worcestershire sauce, thyme and paprika and pour it into slow cooker.
  6. Cook on low heat for 8 hours or on high heat for 4 hours.

  7. Remove meat from the slow cooker and gently break apart with two forks.
  8. Cook egg noodles just a minute shy of package instructions.
  9. Mix sour cream into sauce and add in the egg noodles, stirring to coat.
  10. Top with chuck roast and cook on high for 15 minutes.

Nutrition Facts
Slow Cooker Pot Roast Beef Stroganoff
Amount Per Serving
Calories 565 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Cholesterol 169mg56%
Sodium 613mg27%
Potassium 895mg26%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 2g2%
Protein 43g86%
Vitamin A 222IU4%
Vitamin C 1mg1%
Calcium 74mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Pot Roast Beef Stroganoff collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I plan to make this in the oven. I would like the bite sized pieces vs shredded beef.
    I have 2 questions:
    1. Do I sear the entire roast, then cut into pieces?
    2. When cut into pieces, does it reduce the cooking time in the oven?

    Thank you for your help.
    This looks really tasty and can’t wait to try it!

    1. If you cut it into cubes and then sear you’ll need to play with the timing because it’ll significantly change the cook time. I haven’t tested it so I’m not sure what the exact timing would be though. If you’re going to go that route, make sure to cut it first and then cook. Don’t wait til the end to cut it. Hope this helps.

  2. Delicious dinner, makes enough for an army! I made it with wine and beef broth. Needs a little more salt to sauce and I will add a slurry next time to thicken it a bit. Husband says this is a keeper!?

    1. At what stage of the cooking do you add the two cans of cream of mushroom soup? Do you just omit the extra mushrooms?

  3. This is easy & tasty, but the sauce is runny; not like stroganoff creamy sauce. Is there also way to have a creamy sauce?

  4. I’m confused. After the egg noodles cook do I add sour cream to the noodles or put them in the crock pot with the gravy?
    Thank you for all of your recipes that you share. Being a senior citizen I appreciate the simplicity of the recipes. I cook for just my husband and I and am able to scale them down. They are yummy too.

    1. Add the noodles and the sour cream to the slow cooker together, theyre all mixing together to make the gravy and be smothered in it. I like to pull the beef apart with the forks first, but totally up to you. I hope you enjoy the recipe, this is our favorite one so far this year.

  5. I am making this recipe in a Dutch oven. I hate to sound ignorant, but after I cook the vegetables, do I leave them in there while it’s all cooking in the oven? And do I cook it with the lid on the Dutch oven? It looks delicious and I’m super excited to try it!

    1. If you’re using a dutch oven, it’s ok to leave everything in there to cook with the lid on. Enjoy!

  6. I grew up eating Beef Stroganoff and this pot roast version is pure genius. It’s cheaper than buying steak but tastes just as good if not better. Yum!

      1. You may need to use a smaller slow cooker size so that it doesn’t dry out since it’ll cook faster. You may need to cut the time by about half if left in a larger slow cooker. I haven’t tested it so just keep an eye on it and check it often. Good luck!

  7. The perfect fall apart roast, so delicious. This is comfort food at its best. Everyone adored this. Thank you.

  8. Made this in the Instant Pot. The meat was absolutely fall-apart perfect. For our tastes, I had to make a slurry to thicken the sauce enough and added more sour cream . . . because you cannot ever have enough sour cream.

  9. Hi, Sabrina. Although I ‘m sure this recipe does deserve 5 stars, I haven’t tried it yet. I just wanted to thank you not only for your inspiring dishes, but also for the brightness you add to our days when we receive your emails. Thank you.