Slow Cooker Pot Roast Beef Stroganoff

In a large skillet, heat the olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.

Prepare the Sauce:

2. In the same skillet, add the sliced onions and mushrooms. Cook until softened, about 5 minutes.

3. Stir in the minced garlic, beef broth, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Bring to a simmer, then pour the mixture over the roast in the slow cooker.

Slow Cook:

4. Cover and cook on low for 8 hours or until the beef is tender and falls apart easily.

Finish the Stroganoff:

5. Remove the roast from the slow cooker and shred it into large chunks. Stir in the sour cream until the sauce is creamy and smooth.

Serve:

6. Serve the beef stroganoff over cooked egg noodles. Enjoy this comforting and rich Slow Cooker Pot Roast Beef Stroganoff!