Description
A comforting classic featuring tender beef in a rich and creamy mushroom sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 2 pounds beef chuck roast, cubed
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 cups low sodium beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Oil for browning
- Egg noodles or rice for serving
- Fresh parsley for garnish (optional)
Instructions
- Heat oil in a skillet over medium-high heat. Season the beef with salt and pepper and sear until browned on all sides, about 4-5 minutes per side.
- In the same skillet, add chopped onions and minced garlic, cooking until soft and fragrant—around 3 minutes.
- Place the seared beef in the slow cooker along with any juices from the skillet. Add sliced mushrooms, sautéed onions, and garlic, then pour in the beef broth until the meat is covered.
- Set the slow cooker on low for 8 hours or high for 4 hours.
- Just before serving, stir in sour cream and Dijon mustard, mixing gently.
- Spoon over egg noodles or rice and garnish with fresh parsley if desired.
Notes
For lighter alternatives, consider using chicken or turkey, Greek yogurt instead of sour cream, or whole wheat noodles and cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg