This cozy Slow Cooker Beef Stroganoff made with tender chunks of beef and mushrooms are slow-cooked in a rich, savory sour cream sauce, perfect over egg noodles for an easy, family weeknight dinner.
Crockpot Beef Stroganoff
I make stroganoff, like my Chicken Stroganoff or Hamburger Stroganoff (from my Fast and Slow Cookbook), all the time because my family absolutely loves it. That book has more slow cooker recipes than any of my others, and it’s where I turn when I want hands-off dinners that actually work. So when I had a pot roast on hand, I decided to turn it into Slow Cooker Beef Stroganoff, and it was a huge hit. It was so good that my husband, who hates leftovers, actually went back for it the next day! If you’re looking for more easy dinners like this, you’ll find plenty of cozy, hands-off meals in my slow cooker recipes collection.
Why I Love Making Beef Stroganoff in the Slow Cooker
I grew up eating traditional beef stroganoff, which was always one of my favorites. This slow-cooker version is still nostalgic and is great to make for dinner on busy days. My husband keeps asking me to make this—that’s always a good sign!
- Family-friendly: Tommy and Madison gave it two thumbs up. You can also serve it with your kids’ favorite noodles or rice and pick out the mushrooms if they don’t like them.
- Convenient: Let the slow cooker do its thing while you go about your day, then come home to a warm, home-cooked meal.
- Perfect for meal prep: It tastes great as leftovers and reheats well.
Ingredients You’ll Need
Below is more info on all the beef stroganoff ingredients. See the recipe card for the exact measurements.
- All-purpose Flour coats the beef and forms a nice crust.
- Kosher Salt and Black Pepper to season the meat and sauce.
- Beef Chuck Roast: You don’t want a lean cut of beef here, it would be too dry. Chuck roast is perfect, trim the fat and cut it into smaller chunks. Removing the fat before cooking will make the sauce cleaner and less oily.
- Olive Oil to coat the pan before cooking the onions and beef
- Onions become tender and sweeter as they simmer. Always saute them before adding to the slow cooker for best results.
- Mushrooms add extra fiber and heartiness. You can use white button or baby bella mushrooms.
- Sweet Paprika and Worcestershire Sauce enhance the flavor.
- Beef Broth: The meat simmers in broth, which gives it a richer flavor than water. You only need 1 cup. It won’t look like much, but trust me, it will be! Not much liquid evaporates in the slow cooker, so you need much less than you would on the stove.
- Sour Cream makes the beef stroganoff creamy.
- Egg Noodles: I like Whole Foods 365 egg noodles because they come in a 16-ounce bag. Some other brands are only 12 ounces, so double-check the size when you’re buying.
How to Make Beef Stroganoff in the Slow Cooker
While you can skip browning the beef and sautéing the onions if you’re in a hurry, I think the extra step is worth it. It enhances the flavor of the entire dish. See the recipe card at the bottom for printable directions.
- Season the beef with salt, pepper, and flour.
- Sauté the onions in olive oil in a large skillet over medium heat. Once softened, transfer to the slow cooker and wipe the pan clean.
- Brown the beef over medium-high heat for a few minutes per side, then add it to the crock pot.
- Add the remaining ingredients and slow-cook: Mix in the paprika, broth, salt, and Worcestershire, then top with mushrooms. Cover the machine and cook on high for 5 hours or on low for 8 to 10 hours. When the meat is tender and falls apart easily, it’s ready.
- When to add sour cream: Stir it in during the last 30 minutes. If you add it too early, it can curdle and cause the sauce to separate.
- How to serve: Boil the noodles according to the package directions. Serve the beef stroganoff over the noodles.
Best Cut of Beef for Slow Cooker Stroganoff
The beauty of the slow cooker is that you can use larger cuts of meat, which are often tougher but more affordable than other cuts. Because it cooks slowly in the crockpot, you’ll still end up with tender beef for much less money. I think beef chuck roast is the best cut for this slow cooker stroganoff recipe.
What to Serve with Beef Stroganoff
Beef stroganoff is typically served over egg noodles, but you could use another short pasta shape, gluten-free pasta, or one of the options listed below. I’ve also included some side dish recipes if you want another option to replace the noodles.
6
28 mins
2
30 mins
0
1 hr 10 mins
2
20 mins
Yield: servings
Serving Size: 1 cup beef and veggies, 1 cup cooked noodles
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Season the beef with 1 ½ teaspoons salt, black pepper and flour.
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Heat a large skillet over medium heat. Add olive oil and onions to the skillet over medium heat and saute until softened, 5 to 7 minutes. Transfer to the slow cooker and wipe clean.
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Increase the heat to medium-high and spray the skillet generously with oil. Brown the beef, about 2 to 3 minutes on each side. Transfer beef to the slow cooker.
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Add the paprika, beef broth, remaining salt and Worcestershire sauce and mix well. This will seem dry but trust me, it will be enough liquid. Top with mushrooms and gently stir. Cover and cook on HIGH for 5 hours (or LOW for 8 to 10 hours), until beef is very tender.
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About 30 minutes before serving, stir in the sour cream until mixed.
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Cook egg noodles according to package directions. Serve stroganoff over noodles or fold them into the slow cooker just before serving.
Last Step:
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Variations and Tips
- Chuck roast or pot roast works best—it becomes tender and shreds easily after slow cooking.
- No mushrooms: Not a fan? Skip them, or add frozen peas, or peas and carrots at the end, for an extra veggie.
- Substitute beef broth for bone broth, or beef bouillon and 1 cup water.
- Make it gluten-free: Serve over mashed potatoes, rice, or gluten-free egg noodles, and check the label on the Worcestershire.
- Sour cream swaps: Readers have commented on my meatball stroganoff recipe saying they’ve had success using Greek yogurt instead of sour cream.
- Season at the end: Slow cooking can mute salt—taste and adjust just before serving.
- One cup won’t seem like enough liquid at first—this is normal. As the beef and mushrooms cook, they release plenty of moisture, creating a rich, flavorful sauce without needing extra broth.
Serving: 1 cup beef and veggies, 1 cup cooked noodles, Calories: 579 kcal, Carbohydrates: 61 g, Protein: 46 g, Fat: 17.5 g, Saturated Fat: 7.5 g, Cholesterol: 177.5 mg, Sodium: 768 mg, Fiber: 3.5 g, Sugar: 4.5 g
Storage + Leftovers (It’s Even Better the Next Day!)
It’s best to store the sauce and pasta in separate containers so the noodles don’t absorb the sauce. However, if you’re taking the leftovers to work or mixed everything together in the slow cooker, no worries! The sauce may be a bit thicker when you reheat it. You can add a splash of water or broth to thin it if needed.
- Refrigerate leftovers for up to 4 days.
- Reheat in the microwave until warm.
Can You Freeze Beef Stroganoff?
If you plan to freeze this beef stroganoff, I wouldn’t stir the sour cream into the slow cooker. Dairy sauces can separate and become grainy when thawed.
Instead, top each serving with 2 tablespoons of sour cream. Then let the leftovers cool, and freeze them in an airtight container for up to 3 months.
To eat it, thaw it in the refrigerator the day before. Microwave until warm, then stir in the sour cream.
Variations and Tips
- Chuck roast or pot roast works best—it becomes tender and shreds easily after slow cooking.
- No mushrooms: Not a fan? Skip them, or add diced bell pepper or frozen peas at the end, for an extra veggie.
- Substitute beef broth for bone broth, or beef bouillon and water.
- Make it gluten-free: Serve over mashed potatoes, rice, or gluten-free egg noodles, and check the label on the Worcestershire.
- Sour cream swaps: Readers have commented on my other meatball stroganoff saying they’ve had success using Greek yogurt instead of sour cream. Some have also used dairy-free sour cream or omitted it altogether.
- Season at the end: Slow cooking can mute salt—taste and adjust just before serving.
- It won’t seem like enough liquid at first—this is normal. As the beef and mushrooms cook, they release plenty of moisture, creating a rich, flavorful sauce without needing extra broth.
More Slow Cooker Beef Recipes You’ll Love
For more dinner ideas using your slow cooker, check out these five healthy beef recipes to inspire your next meal!
