Crockpot Beef Stroganoff
Ingredients
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2-3 pounds chuck roast cut into 2-inch cubes
10.5 ounce canned French Onion Soup
1 large sweet or yellow onion sliced
8 ounces mushrooms sliced
3 garlic cloves minced
1 packet Lipton Onion Soup Mix
3/4-1 cup sour cream regular or reduced-fat
6-8 ounces cream cheese regular or reduced-fat
8-10 ounces pasta
Optional Add-In: Worcestershire Sauce and Dijon Mustard Amount as Desired
Instructions
If searing the meat first, heat oil in a large skillet on high heat. Season roast with salt and pepper. Once the skillet is hot, sear the seasoned roast 3 minutes, flipping halfway through.
To a Crockpot, stir together French onion soup, mushrooms, onion, garlic and Lipton Onion soup mix. Add the seared beef to the mixture. Swirl 10.5 ounces water in the hot skillet, and add to the Crockpot as well.
Stir, cover, and cook on low for 8-9 hours or high setting for 4-5 hours. The cooking time can vary depending on the brand of crock pot.
Stir the mixture and add sour cream and cream cheese. Cover and cook on high 15 minutes.
Meanwhile cook pasta per package directions and drain.
Stir the mixture until well combined, then fold in the cooked pasta.