Slow Cooker Beef Stroganoff (Made with Chuck Roast)
This slow cooker beef stroganoff recipe is made with tender chuck roast, hearty mushrooms, a rich creamy sauce, and simple ingredients cooked low and slow until the beef practically falls apart.
There is something incredibly satisfying about turning a simple cut of beef into a meal your entire family looks forward to.
Around here, we love recipes that take basic ingredients and make them shine. A chuck roast, some mushrooms, onions, broth, and a little patience become one of the coziest dinners you can put on the table.
Unlike quicker stovetop versions, this slow cooker beef stroganoff with chuck roast gives the beef hours to become tender while creating a deep, homemade flavor.
This slow cooker beef stroganoff is rich, creamy, packed with flavor, and the kind of meal that tastes like you spent all day standing over the stove — even though your slow cooker does most of the work.
And fair warning… you might want to double it. Leftovers are rare with this one.
Come make this cozy slow cooker beef stroganoff with me 👇
Why You’ll Love This Beef Stroganoff Recipe
This isn’t a dump-and-go stroganoff recipe with chewy beef and bland sauce.
A few extra steps in the beginning make all the difference.
You’ll love this recipe because:
• The beef becomes incredibly tender from cooking low and slow
• Searing the meat creates a deeper, richer flavor
• Mushrooms and onions add that classic homemade stroganoff taste
• The sauce is creamy without losing that hearty beef flavor
• It works perfectly with affordable roast cuts
• It freezes well for an easy future meal
This is the kind of recipe that reminds you why cooking from scratch is worth it.
The Best Beef for Slow Cooker Stroganoff
Chuck roast is my favorite cut of beef for this recipe.
While it starts as a tougher cut, the slow cooking process gives all that connective tissue time to break down. The result is tender, flavorful beef that practically melts in your mouth.
Great options include:
• Chuck roast (my favorite)
• Rump roast
• Bottom round roast
• Stew meat
Pre-cut stew meat is a great time saver, but if you have a roast available, cutting it yourself gives you more control over the size and quality of your pieces.
Do not worry about removing every little piece of fat. Marbling adds incredible flavor and helps keep the beef tender.
The Secret to Better Slow Cooker Beef Stroganoff
The biggest mistake people make with slow cooker beef recipes is skipping the sear.
Yes, technically you can throw everything straight into the slow cooker.
But taking a few minutes to brown your beef first completely changes the final flavor. This is my favorite inexpensive Lodge cast iron for searing in.
Coating the beef lightly in flour and searing it in beef tallow or olive oil creates those delicious browned edges. Then, deglazing the pan with wine pulls up all those flavorful little bits stuck to the bottom.
That is where the magic is.
A little extra effort in the beginning gives you a much richer, homemade flavor at the end.
Ingredients
For the Beef
2 ½ pounds stew meat or chuck roast, cut into 1-inch cubes
Optional: bone from roast for added flavor
1 teaspoon garlic salt
5 teaspoons black pepper
¼ cup flour
3-6 tablespoons olive oil or beef tallow
1 tablespoon butter
½ cup white wine
20 ounces button mushrooms
1 yellow onion
1 ½ tablespoons minced garlic (about 3-5 cloves)
For the Sauce
4 cups beef broth
1 teaspoon Better Than Bouillon Roasted Beef Base
2 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
To Finish
¼ cup cornstarch
¼ cup cold water
¾ cup sour cream
1 can (10.5 ounces) cream of mushroom soup with roasted garlic
For Serving
1 pound wide homestyle egg noodles
How to Make Slow Cooker Beef Stroganoff
Step 1: Prepare the Beef
Cut beef into 1-inch cubes and pat completely dry with paper towels.
Remove any large pieces of fat, but leave the marbling.
Season with garlic salt and pepper. Sprinkle flour over the beef and toss until evenly coated.
Step 2: Sear the Meat
Heat 2 tablespoons of beef tallow or olive oil in a skillet over medium-high heat.
Sear beef in batches for about 45 seconds per side.
You are not trying to cook the beef through. The goal is just to create a flavorful browned crust.
Remove browned beef and set aside.
Add more oil or tallow between batches if needed.
Step 3: Cook the Vegetables
Add butter and white wine to the skillet.
Scrape the bottom of the pan to release all the browned pieces left behind from the beef.
Add mushrooms and onions.
Cook for 4-5 minutes.
Add garlic and cook for one additional minute.
Remove from heat.
Step 4: Add Everything to the Slow Cooker
Add beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard to the slow cooker.
This is the 7qt Crock Pot we upgraded to for large batches that fit dinner for our whole family.
Stir to combine.
Add the browned beef, any juices from the plate, and the mushroom and onion mixture.
If you saved the bone from your roast, add it now for extra flavor.
Step 5: Cook Low and Slow
Cook:
Low: 8-9 hours (recommended)
High: 4-5 hours
Low and slow gives the beef the best texture.
When finished cooking, remove the bone if using.
Step 6: Make it Creamy
Mix cornstarch and cold water together to create a slurry.
Stir into the slow cooker.
Switch slow cooker to warm.
In a separate bowl, combine sour cream and cream of mushroom soup.
Add about 1 cup of hot liquid from the slow cooker into the sour cream mixture and stir. This helps prevent the sour cream from separating.
Add everything back into the slow cooker and stir until creamy.
Serve over cooked egg noodles.
Can I Make Beef Stroganoff Without Wine?
Yes!
Pinot Grigio or Sauvignon Blanc work great in this recipe, and cooking wine works too.
If you prefer not to use wine, replace it with chicken broth using the same amount.
What to Serve with Beef Stroganoff
Wide egg noodles are the classic choice and our favorite.
You can also serve it over:
• Mashed potatoes
• Rice
• Homemade noodles
• Roasted vegetables
Mashed potatoes are especially good if you freeze leftover stroganoff sauce.
Storage and Freezer Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 3 months.
For best results, freeze the beef and sauce separately without noodles. Cook fresh noodles when ready to serve.
You can also thaw and serve the stroganoff over mashed potatoes for a quick homemade dinner.
Slow Cooker Beef Stroganoff Tips
Dry your beef before searing
Moisture prevents browning. Patting the meat dry helps create better flavor.
Don’t rush the cooking time
Chuck roast needs time to become tender. Low heat for 8-9 hours gives the best results.
Use the bone if you have it
If cutting up a bone-in roast, adding the bone while cooking adds even more depth and flavor.
Make extra
This recipe serves about 6-8 people, but it disappears quickly.
Around here, a meal made with a good chuck roast never lasts long.
Frequently Asked Questions
Can I put raw beef straight into the slow cooker?
Yes, but searing first creates a much richer flavor and better texture.
Why is my stroganoff meat tough?
It likely needs more time. Tough cuts like chuck roast become tender after enough low, slow cooking.
Can I use Greek yogurt instead of sour cream?
Yes, but sour cream gives the most classic creamy stroganoff flavor.
Can I make this ahead of time?
Absolutely. The flavors actually get even better after sitting overnight.
From Our Homestead Kitchen
Recipes like this are why we love using simple ingredients well.
A humble roast can become a meal that gathers everyone around the table, fills the kitchen with the best smells, and reminds us that homemade doesn’t have to be complicated.
Just good food, made with care.
Ingredients
Equipment
Method
- Cut the beef into 1 inch cubes and pat completely dry. Discard any large pieces of fat but marbleized fat is totally fine and adds great flavor. Season with garlic salt and pepper, then sprinkle with flour and toss to coat.
- Season with garlic salt and pepper, then sprinkle with flour and toss to coat the meat.
- Heat 2 tablespoons of olive oil or beef tallow in a skillet over medium high heat. Sear the meat in batches for about 45 seconds per side until browned but not cooked through. Remove with tongs and set aside on a plate. Add more oil between batches as needed.
- Add 1 tablespoon of butter and the white wine to the skillet over medium heat. Use a silicone spatula to deglaze the bottom of the pan and scrape up all those browned bits because that is where the flavor is.
- Add the onions and mushrooms and cook for 4-5 minutes.
- Add the garlic and cook for one more minute then remove from heat.
- Add the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard to the slow cooker and stir to combine.
- Add the seared beef along with any juices from the plate then add the onion, mushroom, and garlic mixture. Add in your bone in if you are using one.
- Cook on high for 4 to 5 hours or on low for 8 to 9 hours. Low and slow is my prefernce!
- Remove the bone
- Mix the cornstarch and cold water in a small dish, Then whisk it into the slow cooker. Switch the heat to warm.
- Add the sour cream and cream of mushroom soup to a medium bowl and mix about 1 cup of the liquid from the slow cooker into the bowl.
- Stir the mixture into the slow cooker.
- Serve over cooked egg noodles.
Notes
Notes
Fair warning… there won’t be leftovers. We used a chuck roast straight from our farm for this one, and it disappears fast. You may want to double the recipe. Best cuts of beef: Chuck roast is the top pick! It breaks down beautifully in the slow cooker. Rump or bottom round are solid second choices. You can also ask your butcher for pre-cut stew meat to save some prep time. Wine: Pinot Grigio or Sauvignon Blanc work great here. I used a kitchen cooking wine. If you’d rather skip the wine, just swap in chicken broth 1:1 in the recipe. Serving options: This is amazing over wide egg noodles, but don’t sleep on serving it over mashed potatoes either. Serving Size: Serves 6-8 people. Storage- Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
- If freezing, store the sauce separately and boil fresh noodles when you’re ready to serve — or serve over mashed potatoes straight from the freezer stash.