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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
I made this tonight but used 3 cups of beef broth and 1/4 cup of whipping cream after reading the comments. My husband said it was the best he has ever had and my picky 5 year old even ate it. Thank you for another great dinner!
Yay! Love to hear this, Nicole! Thanks a bunch for trying this dish and your comment!
After reading the reviews here’s what I tweaked – it came out AMAZING.
Crock pot 5hr method:
Omitted all broth.
I measured with my heart on everything.
I used just olive oil and red wine to create the liquid. There was a ton of juice when it finished. I salted as I went, adding it two times more throughout the cooking process.
I took some liquid out, added the sour cream and thickened with corn starch.
Added back in and it was pretty thick but had great flavor. Add pasta water if you like it more thin / or it gets too thick.
Thanks so much, Alyssa! I appreciate you trying this dish and sharing your notes on what worked best! So glad it was enjoyed!
There was so much extra liquid and it did not have a lot of flavor.
Sorry to hear this, Diane. Thanks for trying the recipe and sharing your feedback!
My husband said this was the best beef stroganoff he has ever had. Saw a lot of notes from others about excess liquid and that was not the case for me, just the right amount. I used a 3.68 lb chuck and lightly seared it before adding everything else to the Dutch oven and let it go for 4.5 hours. Meat was perfectly fall apart tender. I have made countless HBH recipes over my cooking career – all of them are my absolute favorite meals and each one a showstopper. Thanks T for making me the best chef in my family and neighborhood
Hey Sarah,
Fantastic! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
This was a miss for me & nothing about this is braised.
Sorry to hear this, Wren. Thanks for the feedback and trying the recipe. Have a nice evening!
This was a miss unfortunately Tieghan.
Sorry to hear this, Barbara. Thanks for trying the recipe. Have a great week!
I love this and will absolutely be making it again! I cut the liquid from 4 C of broth to just under 3 C and that worked very well. Honestly, I like mine a little thinner so I can sop up all that goodness with crusty, homemade bread!
As always, thanks for your recipes! They are simple to make but they’re packed with flavor and coziness!
Hey Summer,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Happy November!🍂🍁
Unfortunately, this is a recipe I won’t remake. I followed the recipe, except I omitted the wine. Still too much liquid! Tried using a cup of liquid with flour to try and thicken it, but it wasn’t enough. And my group thought there was little flavor. I have leftovers, so hopefully it’ll have better taste in a few days. Thanks for sharing the recipe, but this one missed the mark for us. Will continue to try more of your yummy recipes!
Hi Joy,
I appreciate you trying this recipe and sharing your notes. I’m so sorry to hear it didn’t turn out for you!
Love this concept and the flavor was pretty good but I had almost 40oz of extra broth that I took out/drained before I put the yogurt in and it was still too much broth/liquid that it didn’t taste creamy. I almost added more yogurt but I was worried about the ratio…Not sure what happened here with the measurements but I did see someone else commented they had way too much liquid as well. The meat tasted delicious though. I love the egg noodles she suggested. They were great!
Hi Kelly,
Thanks so much for making this dish and sharing your feedback! So sorry about all of the liquid, there isn’t even 40 oz of broth added in the recipe so I’m not sure how that happened. Again, so sorry!!
After reading the reviews and it being too much liquid, I cut the broth back and only put 2 cups of broth, and left everything else the same. Turned out great perfect amount of liquid to meat & mushrooms with a great consistency. I did it in the oven and my family loved it, great flavor as well with just a little bit of kick with the cayenne pepper in int!
Hi Alison,
Happy Monday! I’m so glad to hear you enjoyed this recipe. Thanks a lot for making it and your comment!
Any substitutes you reccomend for white wine?
Hey Alyssa,
You can use more broth in place of the wine. Please let me know if you have any other questions!
I agree with the other comments, there was alot of liquid and never got thick like a stroganoff. I ended up adding some cornstarch and water to thicken it. Not usually disappointed by HBH recipes!
Hey Taylor,
I appreciate you trying this dish and sharing your feedback. I am so very sorry to hear it did not turn out!
Way too much liquid! I got rid of some before I mixed in the sour cream and it was still soupy versus saucy. I also felt the flavor was just not quite there, so I ended up adding a couple more ingredients after the sour cream was added to punch it up a little. I used chuck roast and it definitely needed more time in the crockpot than the recipe called for before it was tender enough to shred. I ended up going 9 hours on low. Not the best recipe, but not the worst by far. I’m usually a fan of Half Baked Harvest recipes, but this just didn’t do it for me.
Hi Rebecca,
I appreciate you trying this dish and sharing your feedback, so very sorry to hear it did not turn out for you!
Four stars because it tasted really nice and was very easy to through together. Thanks for a very tasty dish! Like everyone else who made it commented though, the liquid was very very liquidy at the end. I ended up adding five additional tbs of flour and it was still very liquidy and it didn’t change much. If you’re looking for regular stroganoff you’d need to take the liquid and treat it like gravy and really add a ton of flour prior to adding the dairy. I would also cut my roast up into large pieces next time. I used two different pieces of meat to meet the recipe and one was thicker.
Hey Nicole,
Happy Sunday! Thanks a lot for making this recipe and your comment. So glad to hear it was enjoyed!
I usually love all the HBH recipes and was excited to try this one. Unfortunately, it was not a hit. As others mentioned, the sauce is very liquidy.. more like a soup.. and I even took some of it out before adding the sour cream. There also was not much flavor. Thank you for sharing this recipe. Looking forward to seeing what other yummy recipes you have for the fall!
Thanks so much for your kind message, Kristin! I am so sorry to hear this recipe did not turn out for you! Thanks for your feedback!