slow cooker beef stroganoff in a white bowl with parsley and mushrooms in the background. — *Creamy Slow Cooker Beef Stroganoff.*

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Finished with cream cheese, sour cream, and egg noodles, this creamy, satisfying meal is sure to become a favorite with the entire family.

The Players for Slow Cooker Beef Stroganoff

Ingredients:

Chuck Roast – You’ll need 2–3 pounds of chuck roast cut into large chunks. For additional beef options, see the Alternative Cuts of Beef section below.
Flour – A light coating of all purpose flour helps create a beautiful crust when browning the beef and also helps thicken the creamy sauce as it cooks.
Olive Oil – Used for searing the beef before adding it to the crockpot.
Mushrooms – Optional, but highly recommended. Their earthy flavor pairs perfectly with the rich beef and creamy sauce. White button mushrooms or baby bella mushrooms both work well for one of our favorite family dinners.
Au Jus Packet – Adds a rich, savory beef flavor and helps create a delicious gravy-like sauce.
Onion Soup Packet – Provides plenty of seasoning and onion flavor without the need for chopping onions. Since both the onion soup mix and au jus packet contain plenty of seasoning, I don’t add any extra salt.
Beef Broth – Using beef broth helps keep the beef tender while adding depth of flavor. You can use regular, low-sodium, or unsalted beef broth. Alternatively, homemade beef or chicken stock can be substituted for an even richer flavor.
Worcestershire Sauce – Adds a savory flavor that enhances the richness of the beef.
Cream Cheese – You’ll need 4 ounces of cream cheese (half of an 8-ounce block). It melts into the sauce and creates a creamy beef sauce.
Sour Cream – Adding a dollop of sour cream creates the classic tangy flavor that beef stroganoff is known for.
Egg Noodles – , I prefer to use Wide or Extra-Wide Egg Noodles for this easy beef stroganoff recipe. Cook the noodles 1 minute less than the package directions as this helps prevent them from becoming overly soft when stirred into the crockpot.

Tools:

Slow Cooker – This is my favorite Slow Cooker by far that I’ve ever owned and I love that I can lock the lid in place if I need to transfer the crock pot to a different location.
Skillet – You’ll need a large skillet to brown the meat in. I love using cast iron because it provides even heat and helps create a beautifully browned crust on the meat, adding extra flavor to the beef stroganoff.

close up of beef stroganoff in a white pasta serving bowl. — *Easy Crockpot Beef Stroganoff with Chuck Roast.*

How to Make Slow Cooker Beef Stroganoff

Prepare the Beef

Place the chuck roast chunks n a large bowl. Sprinkle with the flour and toss until evenly coated.

large chunks of beef chuck on a red cutting board. — *Take your chuck roast and cut it into larger chunks. Cutting the chuck roast into large pieces before browning creates more surface area for caramelization.*

Large chunks of beef roast dusted with flour. — *Take your chuck roast and cut it into larger chunks. Cutting the chuck roast into large pieces before browning creates more surface area for caramelization.*

Heat the olive oil in a large skillet on the stove top over medium-high heat. Add the beef and sear on all sides until browned, about 5-7 minutes total. Transfer the browned beef to the slow cooker.

floured beef chuck chunks searing in a cast iron skillet with olive oil. — *Heat olive oil in a large skillet on the stove top over medium-high heat and brown all sides of the beef.*

beef chuck browning in a large cast iron skillet. — *Heat olive oil in a large skillet on the stove top over medium-high heat and brown all sides of the beef.*

If using mushrooms, add the sliced mushrooms to the same skillet that you cooked the beef in and sauté for 4–5 minutes. Transfer the mushrooms to a small bowl and set aside.

mushrooms being sauteed in the same skillet that the beef browned in. — *If using mushrooms, add the sliced mushrooms to the same skillet that you cooked the beef in and sauté for 4–5 minutes. Transfer the mushrooms to a small bowl and set aside.*

Combine the Ingredients

Add the au jus gravy mix, onion soup mix, beef broth, and Worcestershire sauce to the slow cooker.

browned beef chunks placed into a slow cooker. — Take your browned beef chunks and place it into the slow cooker.

a packet of au jus and onion soup mix being held over the slow cooker. — Take your browned beef chunks and place it into the slow cooker.

Cook Low and Slow

Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours, until the beef is fork tender. You can shred the beef or place the cooked beef onto a cutting board and cut into small bite-sized chunks and transfer back to the slow cooker.

beef after slow cooking for several hours sitting in the crock pot. — *When the time is up, shred the beef or cut into small bite-sized chunks and transfer back to the slow cooker.*

Make the Creamy Sauce

During the last 30 minutes of cooking, add the cream cheese, sour cream, and sautéed mushrooms, if using. Stir until the cream cheese has melted and the sauce is smooth and creamy.

a small bowl holding cream cheese over the slow cooker. — *To the shredded beef, add in the softened cream cheese.*

a small carton of sour cream being held over the slow cooker. — *To the shredded beef, add in the softened cream cheese.*

Add the Cooked Pasta and Serve

Add the cooked pasta to the crockpot and stir to combine, allowing the noodles to soak up the velvety sauce.

cooked egg noodles added to the crock pot of beef. — *Dump in the cooked and drained egg noodles.*

slow cooker beef stroganoff stirred well after adding in the egg noodles. — *Dump in the cooked and drained egg noodles.*

Serve immediately and top with fresh parsley, if desired.

slow cooker beef stroganoff on top of a wooden cutting board. — *Easy Weeknight Slow Cooker Beef Stroganoff recipe.*

Alternative Cuts of Beef for Slow Cooker Beef Stroganoff

Don’t have a chuck roast on hand? No worries! While chuck roast is my favorite choice for this Crock Pot Beef Stroganoff recipe because it becomes incredibly tender during slow cooking, there are several other cuts of beef that work well in this recipe:

Stew Meat

Convenient and already cut into chunks.
Usually a mix of beef trimmings, often from chuck roast
Can vary in tenderness depending on the package of stew beef

Rump Roast

Is leaner than chuck roast
Produces tender cuts of beef
Often less expensive than chuck roast

Sirloin Steak

Much more lean than chuck roast but creates tender beef
Less marbling than chuck roast
Great if you prefer a less fatty beef stroganoff

Ground Beef

Budget friendly and easily accessible
Requires much less cooking time
Produces a softer, crumbled texture rather than the tender chunks of beef you get from chuck roast

overhead view of beef stroganoff in a white serving bowl next to a white colored kitchen towel. — *The Ultimate Crockpot Beef Stroganoff.*

Storage and Reheating Instructions

To Store:

Allow the beef stroganoff to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

To Reheat:

Reheat individual portions in the microwave for 2 minutes on 50% power until heated through.

Pin it for Later

If you end up making this Slow Cooker Beef Stroganoff, leave me a comment. I’d love to chat with you!

two images of slow cooker beef stroganoff in a white pasta serving bowl. — Save this Pin of Slow Cooker Beef Stroganoff to make later!

Looking for other easy meals for the whole family? Check out these recipes next:

Slow Cooker Beef Stroganoff in a large white serving bowl with fresh parsley on top.

Easy Slow Cooker Beef Stroganoff for Busy Weeknights

This Slow Cooker Beef Stroganoff recipe is the perfect easy dinner for busy weeknights. Tender chunks of beef cook low and slow in a rich, savory sauce, creating one of those comforting meals that's packed with flavor. Finished with cream cheese, sour cream, and egg noodles, this creamy, satisfying meal is sure to become a favorite with the entire family.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Course Main Course

Servings 6 servings

Ingredients

2-3 lbs chuck roast, cut into large chunks
3 tbsp flour
3 tbsp olive oil
1 packet au jus mix
1 packet onion soup mix
2 cups beef broth
1 tbsp Worcestershire sauce
4 ounces cream cheese (half an 8-ounce block), softened
1/4 cup sour cream
8 ounces sliced mushrooms (optional)
12 ounces egg noodles, cooked 1 minute less than package directions

Instructions

Place the chuck roast chunks in a large bowl. Sprinkle with the flour and toss until evenly coated.
Heat the olive oil in a large skillet on the stove top over medium-high heat. Add the beef and sear on all sides until browned, about 5-7 minutes total. Transfer the browned beef to the slow cooker.
If using mushrooms, add the sliced mushrooms to the same skillet that you cooked the beef in and sauté for 5 minutes. Transfer the mushrooms to a small bowl and set aside.
Add the au jus gravy packet, onion soup packet, beef broth, and Worcestershire sauce to the slow cooker.
Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours, until the beef is fork tender. You can shred the beef or place the cooked beef onto a cutting board and cut into small bite-sized chunks and transfer the meat back to the slow cooker.
During the last 30 minutes of cooking, add the cream cheese, sour cream and sauteed mushrooms if using, and give it a good stir.
Add the cooked egg noodles to the crockpot and stir to combine. Serve immediately and enjoy!

Notes

Storage and Reheating Instructions

To Store:

Allow the beef stroganoff to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

To Reheat:

Reheat individual portions in the microwave for 2 minutes on 50% power until heated through.

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