Easy Slow Cooker Roast Beef Stroganoff

It’s finally fall weather season here in the West so it’s time to pull out the crockpot!! First meal of the season is a good one! Give it a try.

Ingredients

▢ 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

Instructions

Heat oil in a large Dutch oven on high heat.

Season chuck roast with salt and pepper.

Brown meat on all sides, 4-5 minutes on each side.

Add the beef to slow cooker with onions, mushrooms and garlic.

Whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme and paprika and pour it into slow cooker.

Cook on low heat for 8 hours or on high heat for 4 hours.

Remove meat from the slow cooker and gently break apart with two forks.

Cook egg noodles just a minute shy of package instructions.

Mix sour cream into sauce and add in the egg noodles, stirring to coat.

Top with chuck roast and cook on high for 15 minutes.

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