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.

Cook: Cover the slow cooker and cook on low for 7-8 hours, or until the beef is tender and easily shreds with a fork.

Optional Thickening: If you prefer a thicker sauce, you can mix 2 tablespoons of all-purpose flour with a little water to make a slurry. Stir this into the sauce about 30 minutes before serving, allowing it to thicken.

Serve: Once the beef is tender, shred it with two forks and stir to combine with the sauce. Serve over mashed potatoes, egg noodles, or rice.