Name: Slow Cooker Beef Stroganoff with Mushrooms & Garlic
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; 3 cloves garlic, minced; 10 oz sliced mushrooms; 2 cups beef broth; 2 tbsp all-purpose flour; 1 cup sour cream; 12 oz egg noodles; Salt and pepper to taste

This Slow Cooker Beef Stroganoff with Mushrooms & Garlic is a flavorful, hearty classic. Tender beef simmers with robust mushrooms and garlic in a creamy sauce—perfect as the best slow cooker beef stroganoff from your crockpot recipes, delivering earthy, garlicky comfort with ease.

Recipe Tips and Tricks

Use chuck roast—its marbling turns tender and juicy; cut evenly for consistency. Brown the beef—amps up flavor; don’t skip for that garlicky depth. Use low heat—high risks curdling sour cream; slow enhances mushrooms. Fresh garlic—mince finely; powdered lacks punch. Slice mushrooms thick—keeps texture; thin ones vanish.

Why You’ll Love This Recipe

Get ready to savor a meal that’s as flavorful as it is effortless with this Slow Cooker Beef Stroganoff with Mushrooms & Garlic—it’s the best slow cooker beef stroganoff from your crockpot recipes lineup, making it your new favorite for a warm, aromatic dinner! This recipe is a savory delight: chuck roast slow-cooks into tender perfection, mingling with hearty mushrooms and bold garlic in a creamy sauce—all prepped in minutes, letting your crockpot do the work while you relax, delivering a dish that’s rich and satisfying over egg noodles. It’s the ultimate comfort food with a garlicky twist—just toss it in, let it simmer, and enjoy a meal that’s earthy and robust, turning any night into a cozy celebration without any hassle. Whether you’re feeding a family, craving a classic, or just want a hands-off dish bursting with flavor, this one’s a total winner—tender, mushroom-packed, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!

Yield: Serves 8

Slow Cooker Beef Stroganoff with Mushrooms & Garlic

Tender beef with mushrooms and garlic in creamy sauce—slow cooker savory.

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
3 cloves garlic, minced
10 oz sliced mushrooms

2 cups beef broth
2 tbsp all-purpose flour
1 cup sour cream

12 oz egg noodles
Salt and pepper to taste

Instructions

Gear Up for a Flavorful Adventure: Alright, let’s dive into this garlicky, mushroomy treat—grab your crockpot, a skillet, a cutting board, a knife, and a spoon! This beef stroganoff is about to make your day cozy and delicious. Picture that savory bowl—let’s get started with a big, excited grin lighting up our faces!

Prep the Beef: Take your 2 lbs chuck roast—trim big fat chunks, then cut into 1-inch cubes. Imagine that tender beef later—season with salt and pepper, feeling the excitement build as you prep it for browning!
Brown the Beef: Heat 2 tbsp olive oil in your skillet over medium-high—add 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 savory magic!
Sauté the Aromatics: In the skillet, toss in 1 chopped onion—stir for 3-4 minutes until soft and golden. Picture that sweet base—add 3 minced garlic cloves for 30 seconds more, inhaling that bold aroma, then scrape it all into the crockpot, feeling proud of that flavor boost!

Add the Mushrooms: Pile 10 oz sliced mushrooms into the crockpot—imagine their earthy heft blending in. Picture that hearty mix—give it a quick stir, dreaming of the velvety sauce ahead!
Thicken and Pour: Sprinkle 2 tbsp flour over the mix—stir well to coat. Picture that sauce smoothing out—pour in 2 cups beef broth, stirring gently. Imagine that savory liquid soaking in—pop the lid on, set to low for 8 hours or high for 4 hours, and let it simmer into goodness!
Cook the Noodles: About 15 minutes before it’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 garlicky finish!

Cream It Up: When the timer’s up, open the crockpot—marvel at that tender beef! Stir in 1 cup sour cream—imagine that creamy layer tying it all together. Mix gently, tasting and tweaking salt and pepper, grinning at this mushroom-garlic masterpiece!
Plate the Stroganoff: Spoon a big pile of egg noodles onto each plate—ladle that savory beef and mushroom mix over the top. Picture that steamy, aromatic pile—make it look warm and inviting, feeling proud of this slow-cooked beauty!
Serve Your Savory Treat: Present that gorgeous stroganoff—dig in slow, savoring the tender beef, mushrooms, and garlic richness! Pair with a simple veggie or enjoy solo—relish every flavorful bite with a big, happy grin, feeling that slow cooker warmth fill your soul!

Notes

Brown it—skipping dulls the flavor; sear for mushroom-garlic depth!
Low heat—high can curdle sauce; slow keeps it smooth!
Fresh garlic—powder lacks the punch; mince it fresh!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 441Total Fat 28gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 14gCholesterol 123mgSodium 359mgCarbohydrates 17gFiber 2gSugar 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 richly. Olive oil browns—2 tbsp (27g fat, 240 kcal) boosts flavor. Onion adds depth—1 medium (11g carbs, 40 kcal) sweet base. Garlic shines—3 cloves (2g carbs, 15 kcal) bold and aromatic. Mushrooms enrich—10 oz (6g carbs, 3g protein, 30 kcal) earthy heft. Beef broth builds—2 cups (2g protein, 15 kcal) savory foundation. Flour thickens—2 tbsp (10g carbs, 40 kcal) smooths sauce. Sour cream creams—1 cup (12g carbs, 40g fat, 450 kcal) velvety finish. Egg noodles pair—12 oz dry (90g carbs, 15g protein, 480 kcal) hearty match.

Variations and Substitutions

Swap chuck roast with stew beef—2 lbs (64g protein, 40g fat), quicker prep. Use butter instead of olive oil—2 tbsp (28g fat), richer browning. Sub onion with leeks—1 cup (15g carbs), milder sweetness. Replace mushrooms with portobello—10 oz (6g carbs), meatier bite. Use Greek yogurt for sour cream—1 cup (10g carbs, 20g fat), lighter tang. Swap beef broth with mushroom broth—2 cups (2g protein), deeper umami. Add thyme—1 tsp (negligible macros), for herbiness. Serve over rice—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 oil to prevent sticking.