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When it comes to comfort food, few dishes can rival the rich, savory warmth of a classic beef stroganoff. This beloved dish has captured the hearts and taste buds of many, becoming a staple in homes around the world. The melding of tender beef, creamy sauce, and earthy mushrooms creates a satisfying meal that feels like a warm embrace on a chilly evening. When prepared in a slow cooker, this dish reaches new heights in flavor and tenderness, making it an ideal choice for busy families or anyone looking to indulge in a hearty, home-cooked meal without the fuss.

"Slow Cooker Pot Roast Beef Stroganoff

Discover the ultimate comfort food with this Slow Cooker Pot Roast Beef Stroganoff recipe! Enjoy tender beef simmered to perfection, enveloped in a creamy, savory sauce enriched with mushrooms and spices. Effortlessly prepared in your slow cooker, this dish is perfect for busy families craving a hearty meal. Experience the melt-in-your-mouth goodness that brings warmth and satisfaction to any dinner table. #BeefStroganoff #SlowCookerRecipes #ComfortFood #DinnerIdeas #HeartyMeals
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Ingredients
  

3-4 lbs chuck roast

Salt and pepper, to taste

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon paprika

2 cups mushrooms, sliced (button or cremini)

1 cup sour cream

2 tablespoons all-purpose flour

1 tablespoon Dijon mustard

Fresh parsley, chopped (for garnish)

Egg noodles or rice, for serving

Instructions
 

Season the chuck roast with salt and pepper on all sides. In a large skillet, heat olive oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned. Transfer the roast to the slow cooker.

    In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.

      Pour in the beef broth, Worcestershire sauce, and soy sauce, scraping up any browned bits from the skillet. Stir in the dried thyme and paprika, then pour this mixture over the roast in the slow cooker.

        Add the sliced mushrooms on top of the roast. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender and easily pulls apart.

          Once the roast is cooked, carefully remove it from the slow cooker and shred the meat with two forks. Set aside.

            In a small bowl, mix the sour cream, flour, and Dijon mustard together until smooth. Gradually whisk this mixture into the remaining broth in the slow cooker. Stir well to combine.

              Return the shredded beef to the slow cooker and let it cook on low for an additional 30 minutes, allowing the sauce to thicken.

                Serve the stroganoff over cooked egg noodles or rice. Garnish with freshly chopped parsley and enjoy!

                  Prep Time: 20 minutes | Total Time: 8 hours 50 minutes | Servings: 6-8