Beef Stroganoff

INGREDIENTS:

3-4 pounds beef chuck roast

1 large onion, chopped

2 cloves garlic, minced

1 cup beef broth

1 cup sour cream

1 can (10.5 oz) cream of mushroom soup

1 cup sliced mushrooms (fresh or canned)

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

Salt and pepper to taste

Optional: 2 tablespoons all-purpose flour (for thickening)

DIRECTIONS:

Brown the Beef: Heat a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the roast on all sides until browned. This step adds extra flavor and color to the final dish.

Prepare the Slow Cooker: Transfer the browned beef roast to the slow cooker. Add the chopped onion, minced garlic, sliced mushrooms, and beef broth.

Mix the Sauce: In a separate bowl, combine the sour cream, cream of mushroom soup, Worcestershire sauce, and dried thyme. Mix well.

Add the Sauce: Pour the sauce mixture over the beef and vegetables in the slow cooker. Stir to combine …