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:
- Heat oil in a large ovenproof pan over medium-high heat. Season beef with salt, pepper, and paprika.
- Add beef to pan and brown on each side. Remove and set aside.
- Add onion and cook until they start to caramelize, about 15 to 20 minutes.
- Add garlic, thyme, and paprika. Then sprinkle with flour. Cook for about 1 minute or until fragrant.
- Add beef broth and deglaze the pan. Get all the good bits on the bottom of the pan.
- Then stir in mustard, Worcestershire sauce, soy sauce, and dill. Then add beef.
- 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.
- In the last 30 minutes of cooking, add sour cream and whisk in. Season with salt and pepper if needed.
- Serve over cooked pasta.
Recipe from Closet Cooking
Posted on Fantastical Sharing of Recipes