Crockpot Stroganoff Recipe

This crockpot stroganoff recipe by Catherine’s Plates on YouTube uses a pan-seared roast to lock in the flavors to mix into with other ingredients. The roast looks amazing because it looks creamy from the cream cheese and sour cream. The shredded roast would be so flavorful and tender especially when it’s cooked for hours in a crockpot with the homemade pasta sauce. Catherine is going on a streak with these crockpot recipes on her channel, and they’re always so easy to follow along with.

Ingredients:

• 1 (2.5 – 3 lb) chuck roast or other types of roast
• 1 tbsp cooking oil
•  salt & pepper, to season roast
• 1 (10 oz) can cream of mushroom or celery
• 20 oz Beef Broth
• 2 tsp minced garlic
• 1-2 tsp mustard (yellow, dijon, or stone-ground)
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Paprika
• 1 onion, chopped
• 12 oz egg noodles, cooked per instructions on the package
• 4-6 oz cream cheese, cut into cubes
• 6 oz Sour Cream
• 2 tsp Worcestershire sauce
• 2 tbsp dried parsley

Directions:

First, over medium-high heat in a skillet with cooking oil. Season the roast with salt and pepper and place upside down in the hot skillet. Sear the roast on both sides.

Next, at the bottom of the crockpot whisk together the cream of mushroom soup, beef broth, minced garlic, mustard, salt, pepper, and paprika. Stir the onions in as well. Cook on low for 8-10 hours or on high for 6 hours. Continue to watch Catherine’s Plates tutorial on YouTube for full instructions and details.

Overall, this beef stroganoff recipe is simple and easy to make because the crockpot does all of the slow cooking and fusing all of the flavors together. I haven’t had stroganoff in forever, especially homemade. I think it’s smart to use the roast for this recipe because it would lock in all of the juices and add beautiful color to the meat.