Rich, creamy, and loaded with tender beef, this Slow Cooker Beef Stroganoff turns a classic comfort food into a hands-off dinner that’s ready when you are. It’s the perfect solution for busy weeknights when you want something hearty and satisfying that your family will love.
Just toss everything before you head out for the day, and you’ll come home to tender, fall-apart beef swimming in a rich, creamy mushroom sauce. The traditional flavors develop and deepen over time, creating something that tastes like you spent hours in the kitchen, instead of minutes.
If you’ve tried beef stroganoff before and found it fussy or time-consuming, this recipe eliminates those pain points. No fancy techniques are required—just simple ingredients and your trusty slow cooker. Plus, it’s a budget-friendly way to turn an inexpensive cut of beef into something that tastes totally restaurant-worthy.
You can serve it over egg noodles, rice, or mashed potatoes. Add a simple side salad or steamed vegetables, and dinner is complete with minimal effort. It also reheats beautifully, making leftovers perfect for lunch the next day.
Let me show you how to put this family-pleasing dinner together in just a few simple steps – most of which happen before you even leave for work in the morning. This recipe is a guaranteed hit for dinner any night of the week!
Looking for more easy slow cooker dinner recipes? Try my Mississippi pot roast, slow cooker corn chowder, or Crock Pot Beef Ramen for more delicious meals.
Ingredient Notes
For exact amounts needed see the recipe card below
- Chuck Roast: Look for a well-marbled chuck roast. You can also use pre-cut stew meat, but I find chuck roast is usually better quality.
- Beef Broth: I prefer low-sodium broth to control the salt level.
- Whole Grain Mustard: Dijon mustard works perfectly, too.
- Mushrooms
- Sour Cream
- Salt
- Pepper
- Butter
- Parsley
How to Make Slow Cooker Beef Stroganoff
- First, trim large pieces of fat from your pot roast, then season with salt and pepper.
- Heat up your butter in a large skillet over medium-high heat. When it’s nice and hot, add the beef and sear until it is golden brown. You can skip the sear if you are in a hurry.
- Transfer your seared beef to your slow cooker. Pour in the beef broth and add the mustard, stirring everything to combine.
- Pop the lid on and set your slow cooker to low for 6-8 hours or high for 4-5 hours. I prefer the low setting when I have time – the meat gets so tender it practically melts in your mouth!
- About 45 minutes before serving, sauté your mushrooms in a bit of butter until they’re golden brown. I like to use the same pan I used for the beef – why waste all that good flavor?
- Thirty minutes before serving, open the lid and shred the beef. Then, stir in your sour cream and mushrooms. If you add the sour cream too early, it might separate.
- Give everything a final taste and adjust your seasonings. Sometimes, at this point, I find it needs a little more salt and pepper.
Serving Ideas
This stroganoff is absolutely perfect served over egg noodles, but my family loves it over mashed potatoes, too. Don’t forget to sprinkle some fresh parsley on top – it adds such a nice pop of color and fresh flavor!
I like adding some green veggies on the side to balance out all the richness. Steamed broccoli or green beans are perfect, and roasted Brussels sprouts are excellent. Crusty bread is another favorite side. It is perfect for soaking up every last drop of that delicious sauce.
How to Store
Store leftover stroganoff in an airtight container in the fridge for up to 3 days. When possible, keep the noodles separate from the sauce—it helps them stay fresher and prevents them from getting too soggy.
You can freeze this stroganoff for up to 2 months. But if freezes better without the sour cream if possible. So, if you plan to freeze portions, set them aside before adding the sour cream. When ready to eat, thaw overnight in the fridge and stir in fresh sour cream while reheating.
Tips & Tricks
Be sure to check out the step by step instructions
- If you run short on time in the morning, you can skip searing the beef. It does make a small difference in the taste, but it will still be good.
- You don’t need to dice the chuck roast; by the time it is tender, it will fall apart on its own.
- The meat gets more tender when it is cooked at a low temperature.
- Sautéing the mushrooms separately instead of throwing them in raw makes a huge difference. I like to use the same pan I seared the meat in to get all those delicious browned bits.
- Adding sour cream too early is the biggest mistake I see people make. Wait until the last 20-30 minutes of cooking time to stir it in. This prevents that dreaded curdling that can make your sauce look less than appetizing.
- Add sliced onions, carrots, or celery to the slow cooker if you want more vegetables.
- Replace ½ cup of the beef broth with dry red wine for a richer, more complex flavor.
Reader Questions
Absolutely! I’ve used both, and while I prefer pot roast, pre-cut stew meat works, too. Watch the cooking time, as smaller pieces may cook faster.
No problem at all! While mushrooms are traditional in stroganoff, you can easily leave them out or swap them for sautéed onions or bell peppers. My youngest isn’t a mushroom fan, so I sometimes divide the batch and add mushrooms to only half.
This happens sometimes, especially if your meat releases a lot of liquid. My go-to fix is to mix one tablespoon of cornstarch with two tablespoons of cold water, then stir it into the slow cooker. Let it cook for another 10-15 minutes, and you’ll have a perfectly thick, creamy sauce.
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Slow Cooker Beef Stroganoff
Ingredients
- 2 pounds chuck roast
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons butter
- 1 cup beef broth
- 1 teaspoon whole-grain mustard
- 1 cup sliced mushrooms sautéed
- ¾ cup sour cream
- Parsley
Instructions
- Start by trimming any excess fat from the chuck roast. Season the beef with salt and ground black pepper.2 pounds chuck roast, 1 teaspoon salt, ½ teaspoon ground black pepper
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the beef until it develops a golden-brown crust. This step locks in flavor but can be skipped if you’re short on time.4 tablespoons butter
- Place the seared beef in the slow cooker. Add the beef broth and whole-grain mustard, stirring to combine.1 cup beef broth, 1 teaspoon whole-grain mustard
- Set the slow cooker to low for 6-8 hours or high for 4-5 hours. By the end of the cooking time, the beef should be melt-in-your-mouth tender.
- While the beef is cooking, sauté the mushrooms in butter or olive oil until golden brown. For added flavor, do this in the same skillet used to sear the beef.1 cup sliced mushrooms
- About 20-30 minutes before serving, take the lid off and shred the beef. Stir the sautéed mushrooms and sour cream into the slow cooker. Taste and adjust the seasoning with additional salt and pepper as needed.¾ cup sour cream
- Serve the stroganoff hot over egg noodles, mashed potatoes, or rice. If desired, garnish with fresh parsley for a pop of color.Parsley
Notes
- If you run short on time in the morning, you can skip searing the beef. It does make a small difference in the taste, but it will still be good.
- You don’t need to dice the chuck roast; by the time it is tender, it will fall apart on its own.
- The meat gets more tender when it is cooked at a low temperature.
- Sautéing the mushrooms separately instead of throwing them in raw makes a huge difference. I like to use the same pan I seared the meat in to get all those delicious browned bits.
- Adding sour cream too early is the biggest mistake I see people make. Wait until the last 20-30 minutes of cooking time to stir it in. This prevents that dreaded curdling that can make your sauce look less than appetizing.
- Add sliced onions, carrots, or celery to the slow cooker if you want more vegetables.
- Replace ½ cup of the beef broth with dry red wine for a richer, more complex flavor.
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Nutrition Information
Nutrition facts are estimates.
