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If there’s one dish that embodies comfort food, it’s the Slow Cooker Pot Roast Beef Stroganoff Delight. This hearty meal is perfect for those chilly evenings when the craving for something warm and satisfying strikes. The combination of tender beef, rich gravy, and creamy sauce seamlessly melds together, creating a mouthwatering experience that’s sure to please the whole family. This dish is not just a feast for the palate; it also warms the soul, making it a cherished favorite among comfort food enthusiasts.

Slow Cooker Pot Roast Beef Stroganoff

Warm up your evenings with a comforting Slow Cooker Pot Roast Beef Stroganoff Delight. This easy recipe features tender beef, flavorful broth, and creamy sauce, all enriched by fresh vegetables and herbs. Perfect for family dinners, it’s a meal that combines simplicity with delightful tastes. Serve it over egg noodles for a classic touch or get creative with rice or mashed potatoes. Dive into this soul-satisfying dish tonight! #SlowCooker #BeefStroganoff #ComfortFood #FamilyDinner #EasyRecipes #HomeCooking
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Ingredients
  

2 to 3 pounds of beef chuck roast

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, minced

4 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon paprika

1 bay leaf

2 cups sliced mushrooms

1 cup sour cream

1 tablespoon cornstarch (optional, for thickening)

3 cups egg noodles (for serving)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a large skillet over medium heat, add the olive oil. Season the chuck roast with salt and pepper, then sear it on all sides until browned (about 3-4 minutes each side). This step enhances the flavor of the meat.

    Prepare the Slow Cooker: Transfer the seared roast to your slow cooker. In the same skillet, add the chopped onions and garlic. Sauté for about 2-3 minutes until softened.

      Add Remaining Ingredients: Pour the beef broth into the slow cooker, add the sautéed onions and garlic, Worcestershire sauce, thyme, paprika, and bay leaf. Finally, add the sliced mushrooms.

        Cook: Cover the slow cooker and cook on low for 8-10 hours or on high for about 4-6 hours, until the beef is tender and easily shredded with a fork.

          Make the Stroganoff Sauce: Once the beef is cooked, remove it from the slow cooker and shred it using two forks. In a bowl, mix the sour cream and cornstarch (if using). Stir in about a cup of the cooking liquid from the slow cooker to temper the sour cream, then pour this mixture back into the slow cooker and combine well.

            Return the Meat: Add the shredded beef back into the slow cooker and mix until everything is well combined. Let it cook on low for another 30 minutes to heat through.

              Cook the Noodles: While the stroganoff is finishing, cook the egg noodles according to package directions. Drain and set aside.

                Serve: Ladle the beef stroganoff over a bed of egg noodles. Garnish with freshly chopped parsley and serve with crusty bread if desired.

                  Prep Time, Total Time, Servings: 20 min | 8-10 hr | 6 servings