Pot Roast Stroganoff is the kind of dish that wraps you in a warm embrace after a long day. Imagine diving into a bowl filled with tender beef, rich gravy, and creamy mushrooms, all served over fluffy noodles. The smell wafting through your kitchen? Pure bliss!
This comforting favorite is perfect for chilly evenings when you crave something hearty and satisfying. Whether it’s a family dinner or a cozy night in, Pot Roast Stroganoff never fails to impress and delight everyone at the table.
Why You'll Love This Recipe
- Pot Roast Stroganoff combines robust flavors with easy preparation, making weeknight dinners stress-free
- The creamy sauce clings to every noodle, creating an irresistible visual appeal
- It’s versatile enough for various occasions, from casual gatherings to special celebrations
- Plus, it’s sure to satisfy any comfort food cravings!
Every time I make this dish, my friends rave about how delicious it is. It’s become a staple during our game nights—good food makes for great memories!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Beef Chuck Roast: A well-marbled cut ensures tenderness and flavor; aim for about 3-4 pounds.
- Sliced Mushrooms: Fresh mushrooms bring earthy depth; I prefer cremini or button mushrooms.
- Onions: Use yellow onions for sweetness that balances the savory elements of the dish.
- Garlic: Fresh garlic cloves enhance the aroma and boost the overall flavor profile.
- Beef Broth: Choose low-sodium broth to control saltiness while adding moisture.
- Sour Cream: For creaminess; don’t skip this—it’s essential for that classic stroganoff taste.
- Egg Noodles: Perfect vehicle for soaking up that luscious sauce; cook them just before serving.
- Worcestershire Sauce: Adds umami richness; a little goes a long way in elevating flavors.
- Dried Thyme: A pinch of thyme boosts flavor without overpowering the other ingredients.
- Salt and Pepper: Essential seasonings to enhance all flavors throughout the dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pot Roast Stroganoff
Prepare the Beef: Season your beef chuck roast generously with salt and pepper. Heat olive oil in a large pot over medium-high heat until shimmering, then sear the roast on all sides until browned.
Sauté the Vegetables: Remove the roast and add sliced onions and garlic to the pot. Sauté until softened and aromatic, about 3-5 minutes. Scrape up any browned bits stuck to the bottom—those are flavor gold!
Add Liquid Ingredients: Pour in beef broth and Worcestershire sauce while stirring in dried thyme. Return the beef to the pot, ensuring it’s submerged in liquid.
Simmer Until Tender: Cover and reduce heat to low. Let it simmer gently for 2-3 hours, or until fork-tender—trust me, patience pays off as those flavors deepen beautifully!
Add Mushrooms and Finish Sauce: Stir in sliced mushrooms during the last 30 minutes of cooking time. Once tender, remove beef from pot, shred it into bite-sized pieces.
Mingle with Sour Cream: Reduce heat further while stirring sour cream into the pot until creamy and well combined; return shredded beef back into this heavenly mixture.
Serve this delightful Pot Roast Stroganoff over cooked egg noodles or mashed potatoes for an extra comforting experience! Enjoy every savory bite as you let your taste buds dance with joy!
You Must Know
- Pot Roast Stroganoff is a cozy dish that combines tender meat with creamy sauce
- This recipe makes for an easy weeknight dinner, but it’s fancy enough for guests
- The aroma while cooking will make your kitchen feel like a five-star restaurant
Perfecting the Cooking Process
Start by searing the pot roast for maximum flavor, then sauté your veggies before adding broth and simmering to perfection.
Add Your Touch
Feel free to swap in mushrooms or add a splash of red wine to elevate the flavors of your Pot Roast Stroganoff.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain its creamy goodness.
Chef's Helpful Tips
- Use a good quality beef broth for rich flavor and don’t rush the simmering process; it’s vital for tender meat
- For extra creaminess, add sour cream just before serving
- Also, let your pot roast rest after cooking for better juiciness
Sometimes, my family raves about this dish like it’s the secret sauce of our family gatherings, and I can’t help but smile at their delight.
FAQ
What cut of meat is best for Pot Roast Stroganoff?
Chuck roast works wonderfully due to its marbling and tenderness when slow-cooked.
Can I make Pot Roast Stroganoff in a slow cooker?
Absolutely! Just sear the meat first, then cook on low for 8 hours with other ingredients.
How can I thicken the sauce?
To thicken, simply mix a tablespoon of cornstarch with cold water and stir it in while simmering.
Pot Roast Stroganoff
Indulge in the warmth of Pot Roast Stroganoff, a delightful dish featuring tender beef simmered in a rich, creamy sauce with mushrooms and served over fluffy egg noodles. Perfect for family dinners or cozy nights, this recipe combines robust flavors with easy preparation, ensuring everyone at your table will be impressed. Enjoy the nostalgic aroma wafting through your kitchen as you savor each mouthful of this comforting classic.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
- 3 lbs beef chuck roast
- 8 oz sliced cremini mushrooms
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup sour cream
- 12 oz egg noodles
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- 1. Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear the roast on all sides until browned.
- 2. Remove the roast and sauté chopped onions and minced garlic in the same pot until softened (about 3-5 minutes).
- 3. Pour in beef broth and Worcestershire sauce; stir in dried thyme. Return the beef to the pot, ensuring it's submerged.
- 4. Cover and simmer on low for 2-3 hours until fork-tender.
- 5. Stir in sliced mushrooms during the last 30 minutes of cooking. Once tender, shred the beef into bite-sized pieces.
- 6. Reduce heat further; mix sour cream into the pot until creamy, then return shredded beef to combine.
- 7. Serve over cooked egg noodles or mashed potatoes.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: - For added depth, consider using a splash of red wine or swapping different mushroom varieties. - Ensure to let your pot roast rest after cooking for improved juiciness.
