Crock Pot Roast Stroganoff

Recipe by Miss Erin C.
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READY IN: 9hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    beef roast, whatever size fits into your crockpot
  • 1
    (1 1/4 ounce) package dry onion soup mix
  • 1
    (10 1/2 ounce) can cream of mushroom soup (I use Progresso, If you use a condensed soup you will need 1 can of water also)
  • 1
    (4 ounce) jar sliced mushrooms
  • 1
    (14 1/2 ounce) can stewed tomatoes, not the big can
  • 14
    cup flour
  • oil, for browning
  • egg noodles
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DIRECTIONS

  • Spread the onion soup mix on the bottom of the crock pot.
  • Brown all sides of the pot roast in a skillet, I use about 2 tbs of oil.
  • Remove pot roast and place in crockpot.
  • Add soup and flour to the hot skillet, cook until smooth (add water if you are using condensed soup). Pour over the roast in the crockpot.
  • Add tomatoes and mushrooms.
  • I usually have this on for about 9 hours on low while I'm at work.
  • At this point the meat is pretty fall apart tender, I remove the roast and stir the sauce which is pretty thin, you can pour it into a saucepan and reduce it, but it usually thickens up a bit with a few dollops of sour cream I serve this with egg noodles tossed with butter and a few shakes of dill, top with a few spoonfuls of sour cream and then some of the beef.
  • This should be so tender you can eat it with a spoon.
  • This doesn't look pretty by any means, but it is heavenly comfort food!
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