Easy Pot Roast Stroganoff.
Ingredients
- 1 (3-4 pound) beef chuck roast
- salt and black pepper
- 1 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons flour
- 1 yellow onion, chopped
- 3-4 cups quartered mushrooms
- 2 tablespoons chopped fresh thyme
- 4 cups broth
- 1/2 cup dry white wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup fresh parsley, chopped
- 8 ounces uncooked egg noodles or pasta
- 3 tablespoons salted butter
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Instructions
- 1. Preheat the oven to 325° F.
- 2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with garlic powder, cayenne, and flour to coat.
- 3. Snuggle the onions, mushrooms, and thyme around the roast. Pour the broth, wine, and Worcestershire sauce around the roast. Add the dijon. Cover and roast for 3 1/2 to 5 hours or until very tender.
- 4. Place the Dutch oven on a burner over low heat. If needed, add broth to keep the onions just barely covered. Shred the meat, then add the yogurt and mix until combined. Top with parsley. Season with salt and pepper.
- 5. Cook the noodles. Drain. Toss the hot noodles with a few tablespoons of salted butter. Serve the stroganoff over bowls of buttered noodles. Top with parsley.
- 1. Arrange the roast in the bowl of the crockpot. Season with salt and pepper, then rub with garlic powder, cayenne, and flour to coat.
- 2. Snuggle the onions, mushrooms, and thyme around the roast. Pour the broth, wine, and Worcestershire sauce around the roast. Add the dijon. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- 3. Shred the meat, then add the yogurt and mix until combined. Top with parsley. Season with salt and pepper. Keep on LOW until ready to serve.
- 4. Cook the noodles. Drain. Toss the hot noodles with a few tablespoons of salted butter. Serve the stroganoff over bowls of buttered noodles. Top with parsley.
Source
Original recipe: View Original