4-Ingredient Slow Cooker Beef Stroganoff

Ingredients

• 1.5 lbs of beef chuck roast, cut into 1-inch pieces
• 1 can (10.5 oz) of creamy mushroom soup
• 1 cup of beef broth
• 1 cup of sour cream

Instructions

1. Prepare the beef: Start by cutting your beef chuck roast into 1-inch pieces. Trim off any excess fat.
2. Add to the slow cooker: Place the beef chunks into the slow cooker without browning them.
3. Mix the sauce: In a separate bowl, combine the creamy mushroom soup and beef broth, whisking until smooth.
4. Combine: Pour the soup mixture over the beef in the slow cooker, ensuring all pieces are coated.
5. Cook: Cover and cook on low for 6-8 hours or on high for 4-5 hours until the beef is fork-tender.
6. Finish with sour cream: About 30 minutes before serving, stir in the sour cream and warm through.
7. Serve: Stir well, check seasoning, and serve over egg noodles, rice, or mashed potatoes.