Slow Cooker Beef Stroganoff

Annete's Cooking

It doesn’t get any easier or any tastier than this savory beef stroganoff. Slow cooked in a Crock-Pot, this dish features tender beef and mushrooms in a creamy, delicious brown sauce. It’s the perfect meal any day of the week.

Slow Cooker Beef Stroganoff

I love my Crock-Pot, especially for making delicious meals on days when I’m busy (ahem, yeah, that’s really code for days I’m golfing). This wonderful appliance slow cooks all kinds of tasty dishes, all while filling the whole house with an amazing smell of what’s cooking.

Some folks like to brown the meat first or combine all ingredients in a separate bowl before adding to the pot. Nope, not for me. I’m all about making it as simple as possible, so I throw everything in the pot, turn it on, and go.

That’s exactly what I did for this recipe, and the results were fantastic. Super tender beef with mushrooms in an extremely flavorful, creamy sauce served with egg noodles. A.M.A.Z.I.N.G.

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  • Slow cooking the beef makes it tender and juicy. I use this 8-quart Crock-Pot to make this dish. It’s a workhorse and will last for years.
  • I use my favorite stock pot with a strainer to boil the noodles. So much easier to simply lift the insert to strain the noodles when they’re done.
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  • This is a hearty, flavorful dish that doesn’t need much in the way of side dishes to complete the meal. Serve with French bread or a small side salad.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave when ready to eat.
  • Leftovers (with or without the noodles) are ideal to freeze for future meals. Be sure to cool completely before storing in an airtight container or freezer bag. Freeze for 3 to 4 months. When ready to eat, defrost and reheat on the stovetop or in the microwave. You may need to add a little cream or water when reheating.
  • If you’re planning this meal for a day you need to get out of the house in a hurry, put all the ingredients in the pot the night before, cover, and store (just the pot portion of the slow cooker) in the fridge until morning. All you need to do in the morning is place the pot into the slow cooker and turn it on. Of course, you’ll need to remember to do this in the morning, as I’ve been known on many occasions to leave the house and completely forget this step (yep, those days turn into pizza delivery nights).
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  • While this recipe calls for a chuck roast, there are no rules that say you can’t use other cuts of meat. Beef stew meat, top sirloin, or other cuts of beef will work. Keep in mind that other cuts do not shred like a chuck roast. If using something other than a chuck roast, you’ll want to cut the meat into small bite-sized strips or pieces before placing into the pot.
  • Not a fan of mushrooms? Leave the canned mushrooms out and replace the cream of mushroom soup with a can of cream of celery. Voilà — stroganoff just the way you like it!
  • No whipping cream; no worries. An 8-ounce container of sour cream works just a well. Or for a healthier alternative, use 8-ounces of Greek whole plain yogurt.
  • For a thicker sauce, add a little more flour (be sure to increase the amount of water used to create the flour mixture). For less thickness, use less flour or omit the flour mixture altogether.
  • Looking for a good substitute for flour to thicken the sauce. Use 1-1/2 tablespoons of cornstarch instead. A slightly different consistency that tastes just as good.
  • Shredding a chuck roast is super easy when it’s tender. There are many ways to accomplish this; however, I find using two forks to be the fastest and easiest. Simply place two forks into the meat with backs of the forks facing each other. Pull the forks in opposite directions. I like bigger chunks of meat in this dish, so I don’t spend a lot of time shredding the meat.
  • Serve by placing a huge dollop of stroganoff atop a plate of noodles. For family style serving, combine a small amount of stroganoff to the noodles until fully coating the noodles with sauce. Place in a large bowl and serve alongside a bowl of remaining stroganoff so family can add extra sauce to their plates, as desired.
  • For a tasty alternative to egg noodles, try serving with white or brown rice instead. Or make an open-faced sandwich by serving a huge dollop of the stroganoff atop your favorite bread.
Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Recipe by Annette (•‿•)

This slow cooker beef stroganoff features tender beef and mushrooms in a creamy, delicious brown sauce served with egg noodles. Super easy. Super delicious.

Course: EntréeCuisine: American


Prep time


Cooking time


Total time




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  • 2 pounds 2 chuck roast

  • 1 large 1 onion, chopped

  • 1 tablespoon 1 Worcestershire sauce

  • 1 packet 1 Lipton onion soup mix

  • 2 12-ounce cans 2 mushroom pieces and stems, drained

  • 1 10-1/2 ounce can 1 cream of mushroom soup

  • 8 ounces 8 cream cheese, cubed

  • 3 tablespoons 3 flour

  • 1/2 cup 1/2 water

  • 3/4 cup 3/4 heavy cream

  • 12 ounces 12 egg noodles, cooked as directed on packaging

  • Salt and pepper to taste


  • Spray the Crock-Pot with non-stick spray.
  • Place the roast in the pot, add Worcestershire sauce and sprinkle the onion soup across the top to cover the roast.
  • Add, onions, mushrooms, cream cheese, salt, and pepper across the top of the roast. Add the mushroom soup and, using a spoon or knife, spread the soup across the top of the ingredients in the pot.
  • Cover and cook on low for 7 hours (or high for 3 hours). Uncover the pot, stir, and add heavy cream to the pot.
  • In a small cup, mix the flour in water until well blended. Add mixture to the pot. Cover and cook another hour or two, stirring occasionally.
  • When ready to serve, shred the beef into bite-sized pieces.
  • Spoon stroganoff on top of noodles and garnish with parsley or a dollop of sour cream, if desired.
  • Serve and enjoy!

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