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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
Servings: 6
Calories Per Serving: 262 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
This post was originally published on October 29, 2025
What is the difference in doing this in a Dutch oven vs crockpot?
Hi Sara,
Really just the difference in cooking methods, the recipe tastes great both ways I promise! Let me know if you give this dish a try!
Isn’t slow braise where you sear the meat first? Did I miss that in the instructions? Otherwise isn’t this the same as putting it in the crockpot, but just a Dutch oven instead? Help!
Hi Rita,
You could certainly sear the meat first if you wanted, I just did not find that to be necessary with this dish.
Please let me know if you have any other questions!
Can’t wait to make. What noodles are pictured? Yummy looking. So funny…reading this email watching the Today show and Red is on! Go USA
Awww I love that, Wendy!!
I found these noodles at Whole Foods:) Let me know if you give this recipe a try!
Happy Halloween!
Looks great! Beef broth right?
Hi Katy,
Yes, I like to use beef broth in this dish. Please let me know if you have any other questions!
Is the broth a Beef Broth or another kind (or does it matter)?
Hi Maria,
I like to use beef broth, but you could really use any broth that you enjoy:)
Let me know if you give this dish a try, I hope you love it!
No yogurt is listed in ingredients. I’m assuming a 5 oz Greek yogurt?
Hey Jen,
Very sorry about that! You will want to use 1/2 cup of yogurt for this recipe.
Please let me know if you have any other questions!
You mention adding the broth at 2 different points in the instructions?? Also say add yogurt, there is no yogurt mentioned in the ingredient list??
Hi Erin,
You will want to use 1/2 cup of yogurt. The broth is added in step 3, you can add more broth in step 4 if needed.
Please let me know if you have any other questions!
How much yogurt? I don’t see it listed in the ingredients.
Hi Ann,
So sorry about that! You are going to use 1/2 cup of yogurt.
Let me know if you give this dish a try!
Hi Tieghan! This meal sounds like a plan 🙂 What if I don’t find beef chuck roast? Could I use another cut? If so, which alternatives would you suggest? Thanks!
Hi Jennifer!
Yes! You can use any cut of meat that slow cooks nicely. Flank steak, short ribs, or a lamb roast! All would work well.
Hope you love this recipe!! Thank you!!
How much yogurt do you add? I didn’t see it in ingredient list.
Hi Danielle,
So sorry for any confusion, you are going to use 1/2 cup of yogurt.
Please let me know if you have any other questions!
Where is the yoghurtin the ingredients?
Hi Helen,
Sorry about that, the yogurt is now in the ingredient list, you will want to use 1/2 cup.
I hope you love this dish, please let me know if you give it a try!
What yogurt??
Hi Beth,
You will want to use 1/2 cup of yogurt, so sorry for any confusion!
I hope you love this dish, please let me know if you give it a try!
Hi! I was wondering what is the amount of yogurt to add at the end of the recipe? I think that may have been left off. Thank you! Can’t wait to try this! =)
Hey Paige,
Yes, so sorry about that! You will want to use 1/2 cup.
Please let me know if you give this dish a try. Have a great day!
The yogurt is missing from the ingredients. How much???
Hi Susan,
Sorry about that, I fixed the recipe, you will want to use 1/2 cup of yogurt.
Let me know if you have any other questions! I hope you love this recipe!
GM quick question how much yogurt or sour cream? Can’t wait to make this!
Thanks lots!
Thanks so much, Joanne!
You will want to use 1/2 cup of yogurt or sour cream. Let me know if you try this recipe!