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Slow-cooked beef Pot Roast Stroganoff braised in broth and wine with onions, mushrooms, and fresh thyme. The meat becomes fall-apart tender, then gets mixed with creamy yogurt to create a rich, classic slow-cooked beef stroganoff. If there’s one cozy fall and winter meal you need to make, it’s this one! Serve it over bowls of buttered egg noodles and top with plenty of fresh parsley. This one-pot, family-style dinner is warming, easy, and so delicious — the kind of comforting classic that’s perfect for weeknights, slow Sundays, or easy entertaining.
My mom has been asking me for a good beef stroganoff for years. A while back I made a mushroom-only version, but honestly, it’s just not the same as the classic.
Today’s recipe is that true, old-fashioned beef stroganoff — the kind your grandma might have made for Sunday dinner in the fall or winter. I wanted it to taste nostalgic, comforting, and homey in every bite.
When my mom made her stroganoff while we were growing up, she always served it over hot buttered noodles. I’m pretty sure she used canned soup too (which I skipped!), but the noodles were non-negotiable — buttered and homemade.
I served this a few times before everyone headed out of town — one of those nights was a Sunday, which felt just right. I added some warm bread on the side, and everyone was so happy.
My littlest brother, Oslo, especially loved this one. And of course, my oldest brother kept saying “stroganoff” on repeat all night. The only thing I’d add is a simple green salad — these all-meat dinners always need a little something fresh on the side!
These are the details
- beef chuck roast
- salt and pepper
- garlic powder
- cayenne pepper
- flour
- onions
- mushrooms
- fresh thyme
- broth
- dry white wine
- Worcestershire sauce
- dijon mustard
- greek yogurt
- fresh parsley
- egg noodles – you could use pasta too, or even make mashed potatoes
- salted butter
Special Tools
All this recipe requires is your favorite oven-safe Dutch oven or crockpot. Either cooking option is great!
The Steps
Step 1: The Beef
Use a good cut of beef chuck roast, then cut it in half or into large chunks so it cooks evenly. Arrange the meat in your crockpot or Dutch oven.
While I love using the crockpot, I decided to slow-braise the roast this time around — but I’ve made this recipe both ways, and it turns out delicious no matter which method you choose. Season the beef generously with salt and pepper, then rub all over with garlic powder, cayenne pepper, and a light coating of flour.
Step 2: Add the Remaining Ingredients
Now everything else goes into the pot — no pre-cooking or searing needed, just simple layering.
Add the onions, mushrooms, and fresh thyme. Pour over the broth, then add the wine and Worcestershire sauce. Mix in the mustard and give everything a gentle toss.
Cook the beef low and slow, either in the oven or in your crockpot, until it’s fall-apart tender and the flavors have come together beautifully.
Step 3: Finish the Stroganoff
Just before serving, stir in the yogurt. Traditionally, stroganoff is finished with sour cream or heavy cream, but I love using Greek yogurt — it’s creamy, tangy, and every bit as delicious.
Be sure to use a full-fat yogurt (or sour cream, if you prefer) to keep the sauce rich and silky. Finish with a sprinkle of fresh parsley.
Serving the Stroganoff
Meanwhile, boil the egg noodles. Once drained, toss them with plenty of salted butter — just like my mom always did — until they’re glossy and perfectly coated.
She’s always said that real salted butter is the secret to life, and honestly… she’s right!
Spoon the stroganoff over the buttery noodles and enjoy. It’s cozy, hearty, and the most comforting family dinner — hands-off, simple, and so perfect for fall and winter nights.
Looking for more pot roast-type dinners? Here are a few more to try!
Smothered Chicken in Mushroom Wine Pan Sauce
Crockpot Thai Short Ribs with Coconut Rice
Crockpot Short Rib Bourguignon
Lastly, if you make this Easy Pot Roast Stroganoff, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
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
Instructions
Oven
- 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.
Crockpot
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This may be a dumb question but do you use chicken broth or beef broth? I would assume beef broth since using a chuck roast. Can’t wait to try this recipe
Hi Jacquie,
I like to use beef broth, but you can use any broth you like. Please let me know if you have any other questions, I hope you love this dish!
The aroma in the house was divine and I could not wait to try this dish. Sadly, I was disappointed. The flavor was yummy but the beef cut was not great (too fatty for us) and the liquid way too thin. I tried to thicken it without much luck. I used the crock pot and will not try this one again. Love HBH and most recipes are excellent. This one missed the mark.
Hi Linda,
I appreciate you trying this dish and sharing your feedback, I’m so sorry to hear this did not turn out for you!
We made it in a dutch oven and cooked a 4lb roast for a full four hours. We added one cup of sour cream and took out a cup of broth to mix with a tablespoon of cornstarch and then stirred it back in. Also added 1/4 teaspoon of nutmeg 🙂 We wish we could eat a second serving but it is so filling!!!
Hey Amanda,
Thank you so much for giving this recipe a try and sharing your thoughts, I’m so happy it worked for you! Have the best week!
Outstanding!!! Followed the recipe exactly – the roast needed the full 5 hours but came out perfect! Very flavorful.
Hi Carla,
Happy Sunday! Thanks for trying this recipe and for the feedback, I can’t wait to hear what you make next!
Really bummed about this one. I love HBH recipes and make them pretty much every week, and am always finding new ones to try. This was a huge miss, as bad as I feel saying that. I followed the crockpot instructions exactly (cooked on low for 5 hours) and as others have mentioned, the meat came out way overdone and the sauce was extremely thin. I will unfortunately not try this one again, and would advise others not to attempt the crockpot method.
Hi Sera,
Thanks so much for making this recipe and so many others. I am SO sorry to hear this dish did not turn out for you. I appreciate your feedback!
sorry this was absolutely disgusting and I love most of the recipes here, been making them for over 6 years. do not do the crock pot version.
This is a new family favorite of ours! We skip the mushrooms and serve over egg noodles and even the kids love it!
Hey Tricia,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely. Have a great Thursday!
While the flavors of this were perfection I found the gravy to be too thin. I kept rechecking the instructions to see if I should reduce or add corn starch but alas no mention. In the end, I skimmed the fat from the top, added cornstarch to thicken & boiled for about 15 mins to try to reduce it enough to resemble the picture, still in the end it was too thin. Perhaps next time I’ll cut the broth in 1/2
Hey Jessica,
Thanks so much for trying this dish and sharing your feedback! So sorry to hear your gravy was too thin, I hope you will give it another try!
Have a great Sunday!
Can this be made a day ahead? Would you wait to stir in the yogurt right before serving?
Hey Kelsey,
Totally, that would work nicely for you! I hope you love this dish, please let me know if you give it a try!
This was super easy and so good! I made a half recipe in the Dutch oven and it turned out very well in 4 hours. I skipped the yogurt last minute because we have a dairy free member of the family and I bought a dairy-free one that … I would not recommend. Even still, it was great! Thank you!
Hey Maura,
Happy Monday! I’m grateful you made this recipe and for your comment, so glad it was enjoyed!
So delicious! Made the Dutch oven version several times now and it’s quickly becoming a new favorite and staple at our house.
Hey Esther,
Fantastic! Thanks a bunch for making this recipe, love to hear it was a winner! Have a great Wednesday!
I made this recipe in the crock pot on low and it turned out horribly. The meat was tough and overcooked and the onions were undercooked. I live at 8,000 ft and assume it must be due to the altitude. Do you happen to have high altitude cooking adjustment recommendations? I thought you might since you live in the mountains. I looked on your website and didn’t find any info. Thanks!
Hi Bradie,
Hmmm, very sorry to hear this!! No adjustments need to be made for the recipe. Interesting that the meat was over cooked but the onions weren’t cooked at all. I’m sorry I am not sure what could have happened here!
This turned out INCREDIBLE. After reading a few comments about the amount of liquid left over, I followed your recipe to a tee – BUT – I cooked the roast at 325 for the first 4 hours covered, and then for the last hour I took the lid off. Once I shredded the meat and added the yogurt and noodles, it was PERFECT consistency. This was absolutely delicious and will be a staple for our winter comfort meals. Thank you Tieghan!
Hey Julie,
Awesome!! Thanks a lot for making this recipe and your notes, so glad it was enjoyed!
Have a great Sunday!☃️