Slow-Cooker Beef Stroganoff

Ingredients

• 1 tablespoon olive oil
• 1 small beef chuck roast, about 2 pounds total
• Kosher salt and freshly ground black pepper
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon prepared grainy mustard
• 1 teaspoon sherry or red wine vinegar
• 1/3 cup dry sherry
• 2 bay leaves
• 1 1/2 tablespoons flour
• 1/2 cup sour cream
• 12-ounce package egg noodles
• 1 1/2 tablespoons minced flat-leaf parsley

Directions

1. Set a large sauté pan or Dutch oven over high heat and warm the oil. Sprinkle the meat generously with salt and pepper. Once the oil looks glossy and hot, sear the beef for 3 to 5 minutes, then turn it over and cook the other side for another 3 minutes.
2. Move the browned meat to a slow cooker. Add the onion, garlic, beef broth, Worcestershire, mustard, vinegar, sherry and bay leaves, then season with 1/2 teaspoon each salt and pepper. Put the lid on and cook on low for 8 hours.
3. Once the beef is tender enough to pull apart easily, break it into chunks and discard any fatty pieces. Taste and adjust with salt and pepper, then keep it warm.
4. Pour the cooking liquid into a medium-sized saucepan and set it over medium-high heat. Whisk in the flour carefully so the sauce stays smooth. Add the sour cream and whisk until blended, then simmer for 3 to 4 minutes, until the sauce thickens. Taste again and season with salt and pepper.
5. Prepare the noodles according to the package directions, then portion them into individual bowls. Add the beef, spoon the sauce over the top, garnish with parsley and serve immediately.