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Pot Roast Beef Stroganoff

Pot Roast Beef Stroganoff
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This comforting Pot Roast Beef Stroganoff combines tender slow-cooked pot roast beef with a creamy mushroom sauce, served over egg noodles, rice, or mashed potatoes. Rich in flavor and easy to prepare, this hearty dish blends classic American and Russian influences, making it perfect for family dinners or casual occasions.

Ingredients

Scale

Beef and Aromatics

  • 3–4 lbs pot roast beef (preferably chuck roast), well-marbled
  • 1 large onion, sliced
  • 3–4 garlic cloves, minced

Mushroom Sauce

  • 8 oz cremini or white button mushrooms, sliced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour (or gluten-free flour for gluten-free version)
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce or 1 tsp mustard
  • 1 cup sour cream (or Greek yogurt for variation)

To Serve

  • Egg noodles, rice, or mashed potatoes (as preferred)
  • Fresh parsley or chives, chopped, for garnish

Seasonings

  • Salt and freshly ground black pepper, to taste
  • Oil for searing (vegetable or olive oil)

Instructions

  1. Prepare the Pot Roast: Season the pot roast generously with salt and freshly ground black pepper. Heat a bit of oil in a large pan over medium-high heat and sear the beef on all sides until browned and caramelized. This locks in flavor and deepens the meat’s taste.
  2. Slow Cook the Beef: Transfer the seared roast to a slow cooker or heavy pot. Add sliced onions, minced garlic, beef broth, and a splash of Worcestershire sauce or mustard. Cover and cook on low for 6-8 hours until the beef is fork-tender and easily shredded.
  3. Prepare the Mushroom Sauce: In a separate skillet, sauté mushrooms in butter with a pinch of salt until golden brown. Sprinkle flour over the mushrooms and stir constantly to form a roux. Gradually whisk in beef broth, continuing to stir until the sauce thickens and is creamy.
  4. Shred the Beef and Combine: Once the pot roast is cooked, shred it into bite-sized pieces. Add the shredded beef into the mushroom sauce and stir well. Gently mix in sour cream, warming the sauce through without boiling to prevent curdling.
  5. Serve with Your Favorite Base: Plate the Pot Roast Beef Stroganoff over buttered egg noodles, fluffy mashed potatoes, or steamed rice. Garnish with chopped fresh parsley or chives for a vibrant finish.

Notes

  • Choose a well-marbled chuck roast for the best tenderness and flavor.
  • Do not skip searing the beef to build depth of flavor.
  • Cook low and slow for melt-in-your-mouth beef and rich sauce development.
  • Temper sour cream by warming it before adding to the sauce to avoid curdling.
  • Adjust sauce thickness by adding beef broth to thin or cooking it longer to thicken.
  • For gluten-free, swap flour and noodles accordingly.
  • You can substitute sour cream with Greek yogurt or crème fraîche for a lighter tang.

Nutrition

Keywords: Pot Roast, Beef Stroganoff, Comfort Food, Slow Cooker, Beef, Mushroom Sauce, Creamy Sauce, Hearty Meal

Find it online: https://recipesbykaeli.com/pot-roast-beef-stroganoff/