Pot Roast Stroganoff #SundaySupper

The slow cooking of this pot roast makes for a melt-in-your-mouth stroganoff!

I've been on a roll lately making tons of recipes for Sunday Supper Events. Today's event is going to be very high on my list of favorites: COMFORT FOOD PASTA. I am a pastaholic. I have to ration myself to two times a week or I'd weigh a million pounds because I have no self control. Spaghetti weeks are hard because I always make enough to feed an army and then I eat it for lunch for the whole week because I'm ridiculous like that. Spaghetti is my favorite favorite. But I also love stroganoff. I actually wasn't a fan until I was in my teens and had my mom-in-law's stroganoff, which is the bomb dot com.

Since trying hers many many years ago (10+), I knew that I was fine with homemade stroganoff - which I have also discovered about a lot of foods. I just prefer homemade versions to whatever other versions (from a box, tv dinner, a school lunch, etc.) are out there. I was definitely intrigued when I discovered this recipe because I also love love love pot roast and I thought that it sounded wonderful to have pot roast cook down and break apart into smaller pieces rather than buy beef stew meat, which can sometimes get a little tough. So it's a win all-around really. There is no tough meat or chopping the meat up. It is a ridiculously tender stroganoff and I really loved the addition of dill to the spices. That bit of sour with the savory flavors of beef, garlic, and onion was simply fantastic.

(Print)
What you need:

• 1 Tbsp. olive oil
• 1 1/2 lb. chuck roast, round, or brisket
• Salt, pepper, and paprika to taste
• 1 onion, sliced
• 2 cloves minced garlic
• 2 tsp. fresh thyme, chopped
• 2 tsp. paprika
• 2 Tbsp. flour
• 1 cup beef broth
• 1 Tbsp. dijon mustard or whole grain mustard 
• 2 tsp. Worcestershire sauce
• 2 tsp. soy sauce
• 2 tsp. dried dill
• 1/3 cup sour cream
• Salt and pepper to taste
• Cooked pasta

Directions:

1. Heat oil in a large ovenproof pan over medium-high heat. Season beef with salt, pepper, and paprika.
2. Add beef to pan and brown on each side. Remove and set aside.
3. Add onion and cook until they start to caramelize, about 15 to 20 minutes.
4. Add garlic, thyme, and paprika. Then sprinkle with flour. Cook for about 1 minute or until fragrant.
5. Add beef broth and deglaze the pan. Get all the good bits on the bottom of the pan.
6. Then stir in mustard, Worcestershire sauce, soy sauce, and dill. Then add beef.
7. Transfer to a slow cooker and cook on LOW for 6 to 10 hours or on HIGH for 3 to 5 hours or until beef is tender and falls apart easily.
8. In the last 30 minutes of cooking, add sour cream and whisk in. Season with salt and pepper if needed.
9. Serve over cooked pasta.

Recipe from Closet Cooking

Check out these other comfort food pasta recipes below!

Must Make Meaty Comfort Food Pasta Recipes

• Bacon Onion Spaetzle by Caroline’s Cooking
• Baked Pasta with Kale and Sausage by Simple and Savory
• Chicken Glorioso Pasta Bake by Sunday Supper Movement
• Creamy Italian Sausage Tortellini Skillet by Soulfully Made
• Gluten Free Chicken Spaghetti Bake by Cricket’s Confections
• Healthy Homemade Hamburger Helper Skillet by A Mind “Full” Mom
• Homemade Spaghetti Noodles with Stuffed Meatballs by The Freshman Cook
• One Pot Chicken Parmesan by Pies and Plots
• Polish Sausage Macaroni and Cheese by A Kitchen Hoor’s Adventures
• Pot Roast Stroganoff by Fantastical Sharing of Recipes
• Ravioli with Prosciutto & Arugula by Gourmet Everyday

Must Make Veggie Comfort Food Pasta Recipes

• Baked Pumpkin Gnocchi with Thyme and Blue Cheese by Sprinkles and Sprouts
• Butternut Squash Pasta Bake by Cooking Chat
• Light Fettuccine Alfredo by That Skinny Chick Can Bake
• Sour Cream and Chive Noodles by Palatable Pastime
• Spinach Stuffed Shells by Hardly A Goddess

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