Step 1

Make a simple dry rub by mixing the kosher salt, pepper, dried thyme, and garlic powder together in a small bowl.

Step 2

Sprinkle the spice mixture over the beef roast and massage the spices into the beef. Be sure the beef is completely covered in spices. Set aside and let sit for 15 minutes.

Step 3

Meanwhile, add the beef broth, bella mushrooms, onion, worcestershire, salt, and thyme sprigs to the slow cooker. Toss all the ingredients together.

Step 4

Next, sear the meat. Heat a large cast iron skillet over high heat. Add olive oil. When the olive oil is fragrant, add the beef to the cast iron and sear for 3-4 minutes on each side to brown the beef.

Step 5

Remove from heat and carefully remove the beef from the skillet and place it on top of the mushrooms. Be sure to scrape the brown bits from the cast iron skillet into the slow cooker (it has lots of delicious flavor)

Step 6

Cover the slow cooker and cook on low for 5-6 hours, flipping the beef half way through the cooking time.

Step 7

When the beef falls apart easily when shredded with two forks, the beef is done.

Step 8

Remove the beef from the slow cooker and place it on a baking sheet. Shred the beef with two forks and set aside.

Step 9

Remove liquid from the slow cooker, only leaving about ½ cup of liquid in the slow cooker. Do not discard the excess liquid yet.

Step 10

Add the Greek yogurt and sour cream to the slow cooker ¼ cup cup at a time, slowly whisking both ingredients into the broth.

Step 11

Add the beef back to the slow cooker and fold all the ingredients together.

Step 12

If the sauce is too thick, add 1-2 tablespoons of liquid at a time to the slow cooker until it reaches desired consistency.

Step 13

Serve beef stroganoff over egg noodles or pappardelle noodles.