Pot Roast Stroganoff

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

Posted on Fantastical Sharing of Recipes