Name: Classic Crockpot Beef Stroganoff with Tender Beef
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 lbs chuck roast, cut into 1-inch cubes; 2 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 8 oz sliced mushrooms; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 cup sour cream; 12 oz egg noodles; Salt and pepper to taste

This Classic Crockpot Beef Stroganoff with Tender Beef is a hearty, comforting dish. Slow-cooked beef melts into a creamy mushroom sauce, served over egg noodles—perfect as the best slow cooker beef stroganoff from your crockpot recipes collection, delivering rich flavors with minimal effort.

Recipe Tips and Tricks

Choose chuck roast—its marbling ensures tender, juicy beef after slow cooking; trim excess fat. Brown the beef first—locks in flavor; don’t skip this step. Use low heat—high can curdle sour cream; slow and steady wins. Add sour cream last—prevents separation; stir in after cooking. Deglaze with broth—scrapes up tasty bits.

Why You’ll Love This Recipe

Get ready to dig into a meal that’s as cozy as it is effortless with this Classic Crockpot Beef Stroganoff with Tender Beef—it’s the best slow cooker beef stroganoff from your crockpot recipes lineup, making it your new go-to for a warm, satisfying dinner! This recipe is a hug in a bowl: chuck roast transforms into melt-in-your-mouth beef, simmering all day in a rich, creamy mushroom sauce that’s packed with flavor—all set up in minutes, letting your crockpot do the heavy lifting while you kick back. It’s the ultimate no-fuss comfort food—just toss it in, let it cook low and slow, and serve over egg noodles for a dish that’s hearty yet simple, turning any chilly night into a delicious celebration without breaking a sweat. Whether you’re feeding a family, craving a classic, or just want a hands-off meal that tastes like you slaved away, this one’s a total winner—tender, creamy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!

Yield: Serves 8

Classic Crockpot Beef Stroganoff with Tender Beef

Tender beef in creamy mushroom sauce over noodles—slow cooker classic.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

2 lbs chuck roast, cut into 1-inch cubes
2 tbsp olive oil

1 medium onion, chopped
2 cloves garlic, minced
8 oz sliced mushrooms

2 cups beef broth
1 tbsp Worcestershire sauce
1 cup sour cream

12 oz egg noodles
Salt and pepper to taste

Instructions

Gear Up for a Cozy Adventure: Alright, let’s dive into this tender, creamy delight—grab your crockpot, a skillet, a cutting board, a knife, and a wooden spoon! This beef stroganoff is about to make your day warm and delicious. Picture that hearty bowl—let’s get started with a big, excited grin lighting up our faces!

Prep the Beef: Take your 2 lbs chuck roast—trim any big fat chunks, then cut it into 1-inch cubes. Imagine that tender beef melting later—season with salt and pepper, feeling the excitement build as you set it aside for browning!
Brown the Beef: Heat 2 tbsp olive oil in your skillet over medium-high—toss in half the beef cubes. Picture that sizzle locking in flavor—brown for 2-3 minutes per side, then move to the crockpot. Repeat with the rest—imagine that rich taste growing, grinning at the magic!
Sauté the Aromatics: In the same skillet, add 1 chopped onion—stir for 3-4 minutes until soft and golden. Picture that sweet aroma—toss in 2 minced garlic cloves for 30 seconds more, then scrape it all into the crockpot, feeling proud of those tasty bits!

Add the Mushrooms: Throw 8 oz sliced mushrooms into the crockpot—imagine their earthy flavor blending in. Picture that hearty mix—give it a quick stir, dreaming of the creamy sauce to come!
Pour in the Liquids: Add 2 cups beef broth and 1 tbsp Worcestershire sauce to the crockpot—stir gently to mix. Picture that savory base soaking into the beef—pop the lid on, set it to low for 8 hours or high for 4 hours, and let it work its slow cooker magic!
Cook the Noodles: About 15 minutes before the stroganoff’s done, boil a pot of water—cook 12 oz egg noodles per package (8-10 minutes). Picture those tender strands waiting—drain and set aside, feeling excited for the big finish!

Finish with Creaminess: When the timer’s up, open the crockpot—marvel at that tender beef! Stir in 1 cup sour cream—picture that creamy transformation. Imagine it coating everything—mix gently, tasting and adjusting salt and pepper, grinning at the perfection you’ve made!
Plate the Stroganoff: Spoon a hearty portion of egg noodles onto each plate—ladle that creamy beef and mushroom mix over the top. Picture that steamy, cozy pile—make it look inviting, feeling proud of this slow-cooked beauty!
Serve Your Tender Treat: Present that gorgeous stroganoff—dig in slow, savoring the tender beef and rich sauce! Pair with a healthy veggie side or just enjoy solo—relish every comforting bite with a big, happy grin, feeling that slow cooker joy warm your soul!

Notes

Brown it—skipping this dulls the flavor; sear for depth!
Low heat—high can split sour cream; keep it gentle!
Sour cream last—adding early curdles it; stir in at the end!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 433Total Fat 27gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 14gCholesterol 123mgSodium 379mgCarbohydrates 15gFiber 1gSugar 3gProtein 32g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chuck roast is the star—2 lbs (64g protein, 40g fat, 680 kcal) tenderizes beautifully when slow-cooked. Olive oil browns—2 tbsp (27g fat, 240 kcal) adds depth. Onion flavors—1 medium (11g carbs, 40 kcal) sweet and aromatic. Garlic boosts—2 cloves (1g carbs, 5 kcal) pungent warmth. Mushrooms enrich—8 oz (5g carbs, 2g protein, 25 kcal) earthy and meaty. Beef broth builds—2 cups (2g protein, 15 kcal) savory base. Worcestershire sauce deepens—1 tbsp (3g carbs, 15 kcal) umami kick. Sour cream creams—1 cup (12g carbs, 40g fat, 450 kcal) tangy finish. Egg noodles complete—12 oz dry (90g carbs, 15g protein, 480 kcal) hearty pairing.

Variations and Substitutions

Swap chuck roast with stew beef or sirloin—2 lbs (64g protein, 40g fat), quicker but less marbled. Use butter instead of olive oil—2 tbsp (28g fat), richer browning. Sub onion with shallots—2 medium (10g carbs), milder sweetness. Replace mushrooms with cremini or shiitake—8 oz (5g carbs), deeper flavor. Use Greek yogurt for sour cream—1 cup (10g carbs, 20g fat), lighter tang. Swap beef broth with chicken or veggie—2 cups (1g protein), different base. Add Dijon mustard—1 tsp (negligible macros), for a zesty twist. Serve over rice or mashed potatoes—2 cups cooked (90g carbs), instead of noodles.

Storage Options

Store in an airtight container in the fridge—keeps well for 3-4 days; reheat gently to avoid curdling. Freeze without noodles for up to 3 months—cool completely, store in freezer bags; thaw overnight in fridge, reheat on stove. Store cooked noodles separately—up to 3 days in fridge; toss with a little oil to prevent sticking.