Slow Cooker Pot Roast Beef Stroganoff

INGREDIENTS

• 2 tablespoons olive oil
• 4 pounds boneless beef roast
• 1 medium white onion, thinly sliced ​​
• 8 ounces cremini mushrooms, thinly sliced ​​
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 2/3 cup sour cream
• 1 pound egg noodles, cooked 1 minute less than package instructions
• Kosher salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for serving (optional).

INSTRUCTIONS

1. Heat the oil in a large skillet or Dutch oven over high heat. Season the roast generously with salt and pepper and sear the meat on all sides for 4 to 5 minutes per side.
2. Place the roast in the slow cooker and add the onions, mushrooms and garlic.
3. Combine beef broth, Dijon mustard, Worcestershire sauce and thyme and add to slow cooker.
4. Cover and cook on high heat for 4 hours or low heat for 8 hours.
5. Remove the roast and separate it with two forks.
6. Return the meat to the slow cooker along with the egg noodles and sour cream and stir. Cover and cook over high heat for 15 minutes.
7. Taste, serve and enjoy!

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