Slow-Cooker Beef Stroganoff Pot Roast Recipe


  • Tbsp. flour
  • 2 tsp. WYLER’S Instant Bouillon Beef Flavored Granules
  • 1 boneless beef chuck roast (3 lb.)
  • 2 tsp. chopped fresh thyme, divided
  • 3/4 lb. shiitake mushrooms, stemmed, sliced
  • 3/4 lb. button mushrooms, sliced
  • 1 jar (12 oz.) HEINZ HomeStyle Rich Mushroom Gravy
  • 1 pkg. (16 oz.) egg noodles, uncooked
  • 3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream


1-Combine flour and bouillon; rub onto all sides of roast. Place in slow cooker.
2-Sprinkle with 1 tsp. thyme; cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
3-Add mushrooms to slow cooker. Pour gravy over mushrooms; cook, covered, on HIGH 30 min. or until mushrooms are tender and gravy is thickened.
4-Transfer roast to cutting board, reserving gravy mixture in slow cooker. Let stand 10 min. Meanwhile, cook noodles as directed on package, omitting salt.
5-Slice roast. Drain noodles; place on serving plates. Top with meat, gravy mixture and sour cream. Sprinkle with remaining thyme.

Nutrition Facts

Calories                                         370
                                         % Daily Value*
Total Fat 11g                                14%
Saturated Fat 4.5g
Trans Fat 0g
Cholesterol 125mg                    42%
Sodium 250mg                             11%
Total Carbohydrates 41g         15%
Dietary Fibers 3g                         11%
Sugars 4g                                         8%
Protein 28g                                   56%
Vitamin A                                         6%
Vitamin C                                          2%
Calcium                                             2%
Iron                                                   20%

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