i think u are enjoy it...also try it

Ingredients

Roast Beef:
1 4-pound beef chuck roast
2 medium onions, peeled and quartered
1 small head garlic, peeled
1 pound white mushrooms, trimmed
1/4 cup worchestershire sauce
1/4 cup soy sauce
2 teaspoons black pepper
Stroganoff:
2 pounds uncooked German spaetzle noodles or egg noodles
3 cups whole milk
1 tablespoon dijon mustard
1 cup sour cream
1 cup Greek yogurt
sea salt & freshly ground black pepper to taste

Instructions
Roast Beef:
Combine roast with onions, garlic, and mushrooms in a slow cooker and pour in worchestershire, soy sauce, pepper, and 3 cups water. Cook on low for about 8 hours until the meat is fall-apart tender.
Stroganoff:
Now remove meat from slow cooker and cut into bite size pieces, trimming any gristle or fat. Put the pieces into a large bowl or dish, pour about 1/2 cup meat juice over it, and cover with a lid or a plate to keep it from drying out.
Pour the remaining contents of slow cooker through a strainer into a large, deep saucepan or short pot. Add the veggies from the strainer to a food processor or blender and pulse with 1 cup of water until smooth then pour into saucepan also.
Place pan over medium high heat and bring to a boil. Add the noodles, milk, and mustard and stir well to separate as it starts to cook. Cover pan and reduce heat to low allowing the noodles to absorb the sauce for about 10 - 15 minutes, stirring every few minutes, until noodles are cooked. (You may need to add a bit more water if it starts to get too dry.)
When noodles are done, stir in sour cream, Greek yogurt, and meat and stir over heat until evenly warmed.
Season to taste with salt and pepper and serve hot.