Slow Cooker Beef Stroganoff – The Kenepp Network

2 1/4 pound beef chuck roast
6 shallots, peeled and chopped
4 cloves garlic, peeled and minced
4 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 pounds button mushrooms, quartered
1 1/2 cups sour cream
1/2 – 1 cup cognac
2 tablespoons beef base, + 2 teaspoons (or 5 tablespoons + 1 teaspoon beef concentrate)
2 1/2 tablespoons Dijon mustard
2 teaspoons dried thyme
3 cups water
12 ounces extra wide egg noodles
salt and pepper to taste

Set a large 6-quart slow cooker to low heat. Cut the beef roast into small bite-size chunks, or cut against the grain into thin strips.
Place the butter in a large skillet and set it on the stovetop over medium heat. Once melted, add the onions and garlic. Sauté for 2-3 minutes, then add the beef pieces. Brown the beef on all sides, about 5 minutes. Then sprinkle the flour over the beef and stir to coat. Cook another 3 minutes.
Pour the mixture in the bottom of the slow cooker. *If using an Instant Pot or Multi-Cooker, do this in the crock on the Sauté setting, then lower the heat to Slow Cook.
Add the chopped mushrooms to the crock. In a bowl, whisk the sour cream, cognac, beef base, Dijon mustard, and thyme together. Pour the mixture over the mushrooms, then add in 3 cups water. *If using less than 1 cup cognac, add extra water to equal 1 cup.
Cover the crockpot and slow cook for 5-6 hours on high, or 7-9 hours on low, until the beef is fork tender. Stir in the egg noodles. Cover again and slow cook another 20-30 minutes, until the pasta is cooked to al dente. Taste, then salt and pepper as needed.

Beef Chuck Roast: Can be substituted with similar cuts like brisket or round roast for varying texture and flavor profiles.
Cognac: Brandy or a rich whiskey can be used as a substitute to maintain the boozy essence of the dish.
Sour Cream: Greek yogurt can be used as a lighter alternative with a similar tangy profile.