The Kitchen of Yum

Need something to throw together in the morning to have ready by dinner time? This is your meal! The only thing you’ll need to do is boil the noodles, stir in some soup and sour cream and voila!

I will say that there are many recipes out there for Beef Stroganoff, but not very many that use Chuck Roast. I have found that this cut of meat has the best flavor and is super tender; perfect for this comfort meal!

Crockpot Beef Stroganoff

2-2.5 pound chuck roast, boneless

1 packet Lipton onion soup mix

1-2 cups water (This will depend on the size of your crockpot, details below)

10.5 oz can cream of mushroom soup

1/2 cup sour cream

12 oz Medium or Wide egg noodles

1 cup frozen peas, optional

1. Using a 5 quart or bigger crockpot, place your meat inside and sprinkle the onion soup mix on top. You are welcome to add salt and pepper to the meat, but I have found that the soup mix gives it enough flavor without being overly salty.
2. Add in the water until it is about 1/4 inch filled.
3. Cover and cook on low for 6-8 hours or until the internal temp of the roast is between 195F-205F. The meat will be super tender during this temp range. This is what we want!
4. Once the meat has reached desired temp, use two forks to shred the meat, then add your peas (if using) stir into the meat and cover again.
5. Start cooking your noodles according to package instructions.
6. When the noodles are close to al dente, remove lid on the meat and add the mushroom soup and sour cream. Mix it all together until it is all combined.
7. Drain pasta, add to meat/soup mixture. Stir to coat noodles in sauce.
8. Enjoy!

Notes:

1. If the meat is at temp before you need it for dinner, you can turn off your crockpot leaving the lid on until you’re ready to cook the noodles. When you’re ready just turn it back onto low to warm up some while the noodles are cooking. You can add the frozen peas to the pasta water for 2-3 minutes toward the end of their boiling time before draining and adding to the meat/soup mixture.