I love my Crockpot, especially for making delicious meals on busy days (ahem, that’s really code for days I’m golfing). There’s something wonderful about tossing a few ingredients into the slow cooker, heading out for the day, and coming home to a house filled with the delicious aroma of dinner that’s practically ready to serve.

Some folks like to brown the meat first or mix everything in a separate bowl before adding it to the pot. Nope, not me. I’m all about keeping things simple, so I throw everything in, turn it on, and go about my day.

That’s exactly how I make this Crockpot Beef Stroganoff, and the results are fantastic! Super tender, fall-apart beef and mushrooms in a rich, flavorful, creamy sauce served over a big helping of egg noodles. It’s hearty, comforting, and ridiculously easy to make.

It’s A.M.A.Z.I.N.G.

Why You’ll LOVE This Beef Stroganoff

Hands-off cooking. Just add the ingredients to your Crockpot and let the slow cooker do most of the work.
Tender, flavorful beef. Slow cooking transforms an everyday chuck roast into juicy, fall-apart goodness.
Rich and creamy sauce. Mushrooms, cream, and savory seasonings create a delicious sauce that’s perfect for soaking into egg noodles.
Perfect for busy days. Get everything ready before heading out and come home to a hearty dinner.
Easy to customize. Swap the beef, skip the mushrooms, or substitute sour cream for the whipping cream.
Great for leftovers. Make a big batch and enjoy an easy meal later in the week or freeze for another day.
Family-friendly comfort food. A satisfying, no-fuss meal that doesn’t need much else for a complete dinner.

What You’ll Need

Chuck roast – My favorite cut for this recipe. Slow cooking makes it wonderfully tender and easy to shred.
Mushrooms – Canned mushrooms add flavor and texture without any extra prep work.
Condensed cream of mushroom soup – Creates a rich, savory base for the creamy stroganoff sauce.
Whipping cream – Adds richness and gives the sauce its smooth, creamy consistency.
Worcestershire sauce – Adds a wonderful depth of savory flavor. Lea & Perrins is my favorite.
Cream cheese – Adds wonderful richness and helps create that thick, creamy sauce that makes this stroganoff so irresistible.
Flour – Used to thicken the sauce to your preferred consistency.
Egg noodles – Wide egg noodles are perfect for catching all that delicious sauce.
Slow cooker – I absolutely love my Crockpot, but any brand of slow cooker will do the job. Just choose one large enough to comfortably hold all the ingredients and let it work its magic!

Recipe Tips

Choose your favorite cut of beef. I use chuck roast because it becomes wonderfully tender and shreds easily after slow cooking. Beef stew meat, top sirloin, or other cuts will also work. Just remember that leaner cuts may not shred like chuck roast, so cut them into bite-sized pieces or strips before adding them to the pot.

Skip the mushrooms. Not a fan? No problem! Leave out the canned mushrooms and replace the cream of mushroom soup with cream of celery soup. Voilà! Stroganoff just the way you like it.

Substitute the whipping cream. No whipping cream? No worries! An 8-ounce container of sour cream works beautifully. For a lighter alternative, try 8 ounces of plain Greek yogurt. Stir either into the hot stroganoff near the end of cooking to help prevent curdling.

Adjust the sauce thickness. Prefer a thicker sauce? Add a little more flour mixed with cold water to make a smooth slurry. For a thinner sauce, reduce or omit the flour mixture altogether. Give the sauce time to simmer after adding the slurry so it thickens properly.

Try cornstarch instead of flour. Substitute 1½ tablespoons of cornstarch for the flour thickener. Mix it with cold water before stirring it into the hot sauce. The consistency will be slightly different, but just as delicious.

Shred the beef with ease. Once the chuck roast is tender, shredding is a breeze. I love using meat shredding claws, but two forks work just as well. Place the forks into the meat with the backs facing each other, then pull in opposite directions.

Make mornings easier. Prep your ingredients the night before and store them covered in the refrigerator. In the morning, add everything to your slow cooker and turn it on. Of course, you’ll actually need to remember to do that. I’ve been known to leave the house and completely forget this important little step. Yep, those usually turn into pizza delivery nights!

Cook the noodles separately. Prepare the egg noodles just before serving to keep them tender without becoming mushy. A stock pot with a strainer insert makes draining them especially easy.

How to Serve this Beef Stroganoff

Over egg noodles. My favorite way to enjoy this dish! Spoon a generous helping of beef stroganoff over a plate of warm, wide egg noodles and let that creamy sauce soak into every bite.
Family-style. Toss the cooked noodles with stroganoff then transfer everything to a large serving bowl. Serve the remaining stroganoff on the side so everyone can add as much extra sauce as they’d like.
With rice. White or brown rice makes a delicious alternative to egg noodles.
As an open-faced sandwich. Spoon a generous helping over a thick slice of your favorite bread.
With crusty bread. Serve with French bread or warm dinner rolls to soak up every last bit of sauce.
Alongside a simple salad. A fresh green salad adds a nice, light contrast to this rich and satisfying dish.

FAQs

Nope! That’s one of my favorite things about this recipe. While browning adds flavor, I skip that extra step and put the beef straight into the slow cooker with the other ingredients. It turns out wonderfully tender and flavorful without the extra work.

Chuck roast is my favorite because its marbling and connective tissue break down during slow cooking, creating tender, juicy beef that’s easy to shred. Beef stew meat also works well. Leaner cuts, like sirloin, can be used but may require a different cooking time to avoid becoming dry.

Absolutely! Just leave out the mushrooms and substitute cream of celery soup for the cream of mushroom soup. You’ll still get a rich, creamy sauce without the mushroom flavor.

Yes! An 8-ounce container of sour cream makes a delicious substitute and gives the sauce a slightly tangy flavor. Plain Greek yogurt is another option. Add either near the end of cooking and avoid boiling the sauce afterward to help keep it smooth.

Yes! You can prep the ingredients the night before and store them separately in the refrigerator. In the morning, transfer everything to the slow cooker and start cooking. It’s a great way to make busy mornings a little easier.

Let the stroganoff cool promptly, then refrigerate it in an airtight container for up to three to four days. Reheat gently on the stovetop or in the microwave, adding a splash of water, broth, or cream if the sauce has thickened.

Yes, although cream-based sauces can sometimes separate or become grainy after thawing. For the best results, freeze the beef and sauce before adding the cream, if possible. Store in an airtight, freezer-safe container for up to three months for best quality. Thaw overnight in the refrigerator, reheat thoroughly, and stir in the cream before serving. I prefer preparing fresh egg noodles rather than freezing them with the stroganoff.

Of course! White rice, brown rice, mashed potatoes, or even a thick slice of crusty bread make delicious alternatives. Anything that can soak up that rich, creamy sauce is a winner in my book!

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Slow Cooker Beef Stroganoff

Recipe byAnnette (•‿•)

Tender, slow-cooked beef and mushrooms in a rich, creamy brown sauce served over egg noodles. A hearty, satisfying comfort food favorite with very little hands-on preparation. Super simple. Super delicious!

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Prep Time:10

Slow Cooker:8

Total Time:8 10

Course: Condiments, Main Course

Cuisine: American, European, Russian-Inspired

Servings:

Calories: 629cal

Ingredients

2 pounds chuck roast
1 Large onion, chopped
1 tablespoon Worcestershire sauce
1 packet Lipton Onion Soup Mix
2 12-ounce cans mushroom pieces and stems, drained
1 10½-ounce can condensed cream of mushroom soup
8 ounces cream cheese, cubed
3 tablespoons all-purpose flour
½ cup water
¾ cup heavy cream
12 ounces egg noodles, cooked according to package directions
Salt and pepper to taste

Optional Garnishes

Chopped fresh parsley
Sour cream

Instructions

Lightly coat the inside of the slow cooker with nonstick cooking spray.
Place the chuck roast in the slow cooker. Drizzle with Worcestershire sauce and sprinkle the onion soup mix evenly over the roast.
Add the chopped onion, mushrooms, cream cheese, salt, and pepper. Spoon the cream of mushroom soup over the ingredients, spreading it evenly across the top.
Cover and cook on low for 7 hours or until the beef becomes tender.
Uncover, stir the ingredients, and add the heavy cream.
In a small bowl, whisk the flour and water together until smooth. Stir the mixture into the slow cooker.
Cover and continue cooking for another 1–2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
Shred the beef into bite-sized pieces using two forks or meat shredding claws. Stir into the sauce.
Prepare the egg noodles according to the package directions.
Spoon the stroganoff over the cooked egg noodles.
Garnish with fresh parsley or a dollop of sour cream, if desired.