Slow Cooker Pot Roast Beef Stroganoff

INGREDIENTS:

2 tablespoons olive oil

4 lb boneless chuck roast

1 medium white onion, thinly sliced

8 oz cremini mushrooms, thinly sliced

4 cloves garlic, minced

2 cups beef broth

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon dried thyme

2/3 cup sour cream

1 lb egg noodles, cooked 1 minute less than package directions indicate

Kosher salt and freshly ground black pepper, to taste

Fresh parsley, minced, for serving (optional)

DIRECTIONS:

Heat oil in a large skillet or Dutch oven over high heat. Season roast liberally with salt and pepper and brown beef on all sides, 4-5 minutes per side.

Transfer roast to slow cooker and add onions, mushrooms, and garlic.

Stir together beef broth, Dijon mustard, Worcestershire sauce, and thyme and add to slow cooker.

Cover and cook on high for 4 hours or low for 8 hours …