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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 followed the oven recipe, and it was amazing. Meat just fell apart!
Hey Debbie,
Love to hear this! Thanks for giving this recipe a go, so glad it was enjoyed!
Have a great weekend!☃️
This was absolutely delicious. I made it in the oven and didn’t have a problem with the liquid, it came out perfectly. I would like to make it for friends but he has celiac and I’m wondering what you would use in place of flour? Thanks for any ideas!
Hey Samantha,
Happy Sunday! Thanks so much for making this recipe, love to hear it turned out well for you! You could use cornstarch or arrowroot powder in place of the flour.
I read all the reviews that said it made too much liquid (which has happened to me in slow cooker recipes before) so I steered clear of the slow cooker and did the oven style directions. It turned out AMAZING. I actually ended up needing to add a half a cup of broth to make it saucier. So hot tip, if you found that the slow cooker made too much liquid, try the oven recipe.
Hey Vi,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Omg 100/10!!! I followed but used 2 cups of broth to start & mixed all the liquid plus mustard & poured over the meat/veg. Then I added stock as needed as it cooked down. Phenomenal!!
Hey Kylie,
Love to hear this! Thanks a bunch for making this recipe and your comment!
Happy Sunday!
I cut the broth in half after listening to all the comments complaining it was too liquidy. I baked it in the Dutch oven since I was working from home. I had to add the two cups of broth back so there would be some gravy. Added Greek yogurt and it turned out beautifully. I’m thinking the crock pot version sweats out fluid without allowing for evaporation, so definitely cut down on the liquid. I also seared the meat because I’m old school.
My sons loved it – will definitely make this again!
Hey Nicole,
Wonderful! Love that this recipe turned out well for you, thanks so much for sharing back!
I am a big fan of every HBH recipe I have tried, a lot! This was a fail unfortunately. I did the crockpot version and it was just blah. The meat was tough even after trying to shred several times with varied cook times… the added yogurt curdles and there was no creaminess like my normal stroganoff… but I will keep trying other recipes and continue with my favs.
Hi Kathy,
I appreciate you trying this recipe and so many others. I am so sorry to hear this one did not turn out for you!
Have a great week!
What kind of noodles were used in the photos above? they look like bucatini and not egg noodles? Which isn’t a bad thing, because the picture noodles are the ones i want! 🙂
Hi Jenna,
I found these noodles at Whole Foods! Let me know if you give this recipe a try, I hope you love it!
Way way too much liquid. Not thick at all.
Hey Nick,
So sorry this was too liquidy. Thanks for trying the recipe and your feedback.
Flavor was good and we really enjoyed this. I ended up taking some of the liquid from the pan and boiling it to reduce. Then added some flour to thicken before adding back to the dutch oven. Next time I will definitely decrease the broth and use 1-2 cups instead of 4 cups.
Hey Sarah,
Awesome!! I am so glad you enjoyed this recipe and thanks for sharing what worked well for you! Happy Fall!
This needed some help, there was too much liquid and used 2 less cups liquid than in the recipie. So it was more of a soup than a creamy base. This may need a fat like canned coconut to thicken it up. We tried to cook the base longer to compensate for the excessive liquid and it made the meat tuff to eat so just keep that mind, the meat shouldn’t cook longer than 3 hours in a slow cooker or it will get tough when you reheat to eat.
Hey Allison,
I appreciate you trying this dish and sharing your feedback! So very sorry about the liquid component. Let me know if I can help in any other way!
Totally amazing and so easy! I knew there’d be a lot of extra liquid using the crockpot method bc the mushrooms release a lot of liquid, so I just reduced the the liquid in a pot on the stove by about half (could’ve gone longer) when it was done and made a reverse roux to thicken it. So much flavor!!
Definitely will be making again!
Hey Erin,
Happy Sunday! Thanks so much for taking the time to comment, I am so glad to hear this recipe turned out nicely for you!
Allison, I took the lid off for the last hour of cooking to reduce the liquid and it turned out perfectly. Hope this might help you! I cooked my roast for 5 hours.
This dish turned out to be mouth-wateringly delicious! Thank you for blessing the world with your recipes.
Hey Kirsten,
Love to hear this! Thanks a bunch for making this recipe and your comment. Have the best weekend!
I had so many questions about this recipe and unfortunately none of them even got approved as comments. Who knows if this recipe would have turned out better with my comments being approved, I’m not sure. It’s so frustrating when basic questions aren’t approved.
Hi Gina,
Very sorry to hear this! Happy to answer any and all questions! Please let me know how I can help!
I cooked my noodles in the broth and it turned out fabulous! Thanks for the recipe
Hey Salyntha,
Perfect! Thank you so much for making this dish and your comment, so glad it turned out well!
This recipe leaves much to be desired. If it needs a complete reworking (like many comments have started), it’s not a good recipe to begin with.
Sorry to hear this, Tammy. Thanks for trying the recipe and your feedback!
Tammy’s review is way off to me. My family and I thought the recipe was amazing. The seasonings, broth amount and cooking level were perfect. Once the cream was added, it resulted in the perfect amount of sauce for the noodles. FYI, I used the highest grade of beef chuck roast from my butcher in Portugal (The E.U. bans all growth-promoting hormones and antibiotics from beef production), and followed the recipe exactly. Fabulous flavor!
Hey Sandy,
Wonderful! Love to hear this recipe turned out nicely for you, thanks for making it and sharing all of your notes!
I really enjoyed this! The flavor of the left overs was even better. Yes, like the others have said, there was a lot of liquid left over. So I just simmered it on the stove top uncovered for awhile to condense the gravy down until it looked right! I cooked mine for 5 hours in a Dutch oven, which always works better for me than a crockpot for some reason. And I think the quality of the meat I chose really helped! I also added Parmesan on top of everything when I served it and added garlic with the butter I put on the pasta. Scrumptious.
Thanks so much, Hannah! So glad to hear you enjoyed this recipe, I appreciate you making it!
When comparing to other recipes much more sour cream or Greek yogurt was added with even half as much liquid. Maybe it’s a typo.
Love the flavor and the tender beef!
Hey Robin,
Love to hear this! Thanks a bunch for making this recipe and your comment. Have the best weekend!