Crockpot Beef Stroganoff

 Crockpot Beef Stroganoff 

My first time making beef stroganoff and it couldn’t be easier in this crockpot version!

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 (optional, I’m the only one who likes mushrooms in my family so I had to leave it out) 
• ▢ 3 cloves garlic , minced
• 1 can cream of mushroom soup
• ▢ 2 cups beef broth
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon paprika
• 1 Ranch packet
• ▢ 1 cup sour cream
• ▢ 8 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, paprika and ranch packet, and pour it into slow cooker along with mushroom soup.
• 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 stir together