This, my friends, is comfort food so good you’ll want to give it a hug. A spin on stroganoff with tender pieces of chuck roast that quite literally melt in your mouth. Sometimes I wonder why calling someone a noodle would be insulting, because that’s love language to me. I want nothing more than slow- cooked and flavorful tender beef in a rich gravy-like sauce on top of buttered noodles with sour cream. This recipe can seem intimidating, so I really walk you through it. I make this on thr stove-top, but you can certainly let this cook all night in your crockpot. When the forecast calls for a chilly day, I hope you keep this in mind.
Pot Roast Stroganoff
Keep the screen of your device on
4-6
servingsIngredients
4 cups beef stock*
1 large carrot, peeled and chopped into 2" chunks
1 sprig thyme
1 bay leaf
2 pounds chuck roast, trimmed of excess fat and cut into 2" chunks
1 medium onion, small dice
1 tablespoon minced garlic (3 cloves)
2 tablespoons flour
1 pound assorted mushrooms, sliced*
2 tablespoons butter
1 teaspoon dried thyme
1 package egg noodles
1/2 cup sour cream
salt, pepper, olive oil as needed
Directions
First, add the stock, carrot, fresh thyme, and bay leaf to a small pot and bring to a simmer. Keep on low heat.
Separately, in a 8-quart dutch oven, add two tablespoons of oil and heat to medium-high heat.
While the pot gets hot, season the chunks of beef on all sides with salt and pepper. Once the oil is ready, sear the beef on all sides in 2-3 batches for 6-7 minutes each batch. You do not want to crowd the pot, which is why this is best done in batches. Once all the beef is seared, add it all back to the pot with the diced onions and garlic. Cook for 2 minutes until fragrant.
Sprinkle over the flour, toss, and cook 2 minutes. At this point, if you have Brandy on hand, a splash would be delicious. If not, it will still be delicious.
Discard the thyme, bay leaf, and carrots from the simmering stock and pour it over the beef. Bring to a boil, then reduce to a low simmer on medium-low heat. Partially cover the pot and allow it to simmer for 1 1/2 to 2 hours, until tender. It is very important to check on the beef every thirty minutes, making sure the stock has not fully reduced. Add stock, a cup at a time, if you feel the need to. Any additional stock does not need to be simmered like it did in step 1.
Remove the stems from the mushrooms and chop according to the size of your mushrooms. For buttons and bellas I like to half or quarter, and for shiitake I slice.
Just as the beef is tender and nearly done, melt the butter in a large saute pan. Add the mushrooms, salt, pepper, and dried thyme. Cook until tender and caramelized, about 5 minutes. Add to pot with the beef.
Clean out the pot used for the stock and add salted water (trying to reuse all these damn dishes). Bring to a boil and cook the noodles according to package directions. Drain.
Ladle the beef over a bowl of noodles with a big dollop of sour cream. Mix it up, and garnish with fresh parsley.
Did you make this recipe?
Tag @vodkaandbiscuits on Instagram and hashtag it with
Like this recipe?
Follow @vabrecipes on Pinterest
Looks yummy! Could I throw this into a crockpot after searing the beef instead of simmering on the stove?
Yes!!
This was amazing! Thank you so much for the recipe. Didn’t have brandy so I added some red wine to the mushrooms and reduced it. Delicious! Thank you for the recipe!
So glad you enjoyed it. Thanks for making!
I used sherry instead of brandy. AMAZING dinner thank you!
Love that. Thanks for making!
I made this tonight for dinner and it was absolutely delicious. I think it’s definitely worth the time it takes to prepare this dish. Thank you so much for sharing it with us.
Thank you for making Denise!