# Easy Pot Roast Stroganoff · Half Baked Harvest

Easy Pot Roast Stroganoff · Half Baked Harvest takes 4 hr 15 min (15 min prep, 4 hr cooking) and serves 6.

Recipe by halfbakedharvest.com · original: https://www.halfbakedharvest.com/easy-pot-roast-stroganoff/  
Cuisine: American · Dish: Meat & poultry mains, Noodles  
On Meez: https://meezenplace.app/recipes/easy-pot-roast-stroganoff (with step-by-step Cook Mode)

This slow-cooked beef stroganoff is creamy, hearty, and so nostalgic — the perfect cozy meal for fall nights or Sunday dinners!

## Ingredients (serves 6)

- 1 (3-4 pound) beef chuck roast
- salt and black pepper
- 1 tablespoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons flour
- 1 yellow onion, chopped
- 3-4 cups quartered mushrooms
- 2 tablespoons chopped fresh thyme
- 4 cups broth
- ½ cup dry white wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- ½ cup plain Greek yogurt or sour cream
- ½ cup fresh parsley, chopped
- 8 ounces uncooked egg noodles or pasta
- 3 tablespoons salted butter

## Steps

1. Chop the yellow onion
2. Quarter the mushrooms
3. Chop the fresh thyme and parsley
4. Preheat the oven to 325°F
5. Arrange the roast in the bottom of a large, oven-safe Dutch oven
6. Season the roast with salt and pepper, then rub with garlic powder, cayenne, and flour to coat
7. Snuggle the onions, mushrooms, and thyme around the roast
8. Pour the broth, wine, and Worcestershire sauce around the roast, then add the dijon
9. Cover and roast until very tender
10. Place the Dutch oven on a burner over low heat, adding broth if needed to keep the onions just barely covered
11. Shred the meat, then add the yogurt and mix until combined
12. Top with parsley and season with salt and pepper
13. Cook the noodles and drain
14. Toss the hot noodles with a few tablespoons of salted butter
15. Serve the stroganoff over bowls of buttered noodles, topped with parsley
16. Arrange the roast in the bowl of the crockpot
17. Season the roast with salt and pepper, then rub with garlic powder, cayenne, and flour to coat
18. Snuggle the onions, mushrooms, and thyme around the roast
19. Pour the broth, wine, and Worcestershire sauce around the roast, then add the dijon
20. Cover and cook on low for 5-6 hours or on high for 3-4 hours
21. Shred the meat, then add the yogurt and mix until combined
22. Top with parsley, season with salt and pepper, and keep on LOW until ready to serve
23. Cook the noodles and drain
24. Toss the hot noodles with a few tablespoons of salted butter
25. Serve the stroganoff over bowls of buttered noodles, topped with parsley

## Good to know

### Swaps

- No dry white wine? Use an extra 1/2 cup broth instead.
- No Greek yogurt? Use an equal amount of sour cream.
- No fresh thyme? Use 2 teaspoons dried thyme in place of the 2 tablespoons fresh.

### Storing it

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or microwave until steaming hot, adding a splash of broth if needed.

### Making it ahead

The roast can be cooked and shredded in the sauce up to 2 days ahead and kept in the fridge; reheat before tossing with freshly cooked noodles.

## Nutrition (per serving, 1 serving, as published by halfbakedharvest.com)

- Calories: 262 kcal