Beef stroganoff with shredded beef and egg noodles in a blue and white patterned bowl, with a silver spoon resting on top.

Why you’ll love this chuck roast beef stroganoff

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My kids absolutely love when I make beef stroganoff, and typically, I make a quick and easy version of it with my ground beef stroganoff, but lately I’ve been reaching for chuck roast a lot.

It’s relatively inexpensive and if you cook it correctly, you get an delicious, tender roast with an incredible amount of extra flavor.

By using chuck roast for beef stroganoff, you get tender beef that basically shreds itself and a flavorful stroganoff sauce that requires very minimal effort. Plus, this recipe makes a lot, so you might even get a few meals from one cook.

→ If you like this recipe, you should try these: chipotle pineapple beef / red wine braised chuck roast / beef paprikash / massaman beef curry

Slow-cooked shredded beef in a savory gravy served over egg noodles in a blue and white patterned bowl, with a fork resting on the side.

Ingredient notes:

  • Chuck roast – I wouldn’t swap this, but if you have something similar that is a little fatty and requires a longer cooking time, you could use it instead of a chuck roast. If you do use something else, cooking time will vary.
  • Coconut yogurt – This is our sour cream substitute. You can also use dairy free sour cream, but I prefer coconut yogurt to get that perfect tang. My favorite is Meijer’s unsweetened, plain coconut yogurt because it’s creaminess is unmatched, but So Delicious Dairy Free makes a great one that is more widely available. If you’re not dairy free, you can use regular sour cream or Greek yogurt. Whatever you use needs to be plain and unsweetened.
  • Dijon mustard – The intensity of your Dijon can vary from brand to brand, so you may need to adjust this amount to suit your taste, especially if you’re sensitive to the flavor or spiciness of Dijon.
  • All-purpose flour – This helps thicken your sauce, but if you want to make this recipe gluten free, swap equal amounts of a 1:1 flour or only 1 tablespoon if you want to use cornstarch. Be sure to use gluten free broth and Worcestershire if needed.

Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

Beef stroganoff with shredded meat served over egg noodles in a blue and white patterned bowl, with a fork resting on the side.

Melissa’s tips & tricks

  1. Every roast is different. You may find that you need to cook your chuck roast a little longer than the suggested timing, and this will depend on the amount of fat and connective tissue present in your cut. Don’t be afraid to over cook this cut, it’s almost impossible. So, if your beef isn’t falling apart while you’re taking it out of the pot, or if you see a ton of fat pieces still, it’s probably not ready.
  2. Creamy but not thick. Your sauce isn’t going to get super thick, even after it actually thickens up. Think of it more like a rich gravy rather than a creamy sauce. It should coat the back of a spoon nicely but still be semi-translucent.
  3. Cook once, eat twice. This recipe makes a decent amount of stroganoff, so depending on how many people you’re serving, you might get a full 2-3 meals out of it. I like to split mine into two batches – one for each package of egg noodles I make. Feel free to freeze the leftovers and save them for a later meal.
Shredded beef in a savory sauce served over buttered egg noodles in a blue and white patterned bowl.
alternate cooking methods

Crockpot:

  1. Sear the beef on the stove as stated in the recipe.
  2. Depending on the amount of time you want to spend, you can either sauté the onion for some extra flavor or just put it in the bottom of the slow cooker.
  3. Add the liquid, herbs and roast to the pot with the onion and cook on low for 8-10 hours.
  4. When you remove the beef to shred it, mix in the rest of the sauce ingredients and switch the slow cooker to high heat. Let the sauce cook with the shredded beef for at least 30 minutes to give it enough time to thicken.

Instant pot:

  1. Use the sauté mode to sear the beef and cook the onion. You might need to cut the roast in half if it doesn’t fit for the sear.
  2. Once you add the stock and herbs, pressure cook the roast with the valve in the sealing position for 75 minutes (or 25 minutes per pound), with a natural release.
  3. Switch back to sauté mode to make the sauce. If your Instant Pot has a low temperature sauté setting, you will want to use it for this step.
Beef stroganoff with shredded meat and wide egg noodles served in a blue and white patterned bowl with a silver fork.
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Chuck Roast Beef Stroganoff

Slow cooked until it's fall-apart tender and loaded with flavor, then simmered in a rich, creamy sauce, this chuck roast stroganoff is the perfect comfort food for a cozy Sunday meal. Serve it over egg noodles for a hearty, dairy free dinner, and the leftovers reheat beautifully, making it a great option for winter meal prep.
Prep Time: 15 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours
Servings: 12 servings
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Ingredients 

For the chuck roast:

  • 2 tablespoons olive oil
  • 3 pounds chuck roast
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 large sweet onion, chopped about 1 1/2 cups
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup beef stock

For the sauce:

  • 1 cup beef stock
  • 2 tablespoons all-purpose flour
  • 1/2 cup unsweetened, plain coconut yogurt, or dairy free sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce

Instructions 

  • Sear the chuck roast. Pat the chuck roast dry with paper towel and liberally season the chuck roast on all sides with salt and pepper. Then, heat the olive oil in a large stockpot or dutch oven to medium-high. When the oil is hot, add the chuck roast and sear until golden brown on both sides. Transfer the roast from the pan to a plate and let it rest.
  • Simmer until tender. Add the onion to the pan and sauté, stirring occasionally, until translucent. Then, add the beef stock and deglaze the brown bits from the pan. Return the chuck roast to the pot, along with the thyme and bay leaves.
    Allow the stock to come to a simmer, then cover and reduce the heat to low.
    Cook for about 3 hours, or until the connective tissue and fat have rendered down and the beef is falling apart. Remove the chuck roast from the pot and set aside until the sauce is prepared.
  • Make the sauce. In a small bowl, whisk the remaining beef stock with flour, yogurt, Dijon and Worcestershire sauce until smooth. Then slowly stir this mixture into the cooking liquids in the pot. If needed, whisk until smooth. Allow the sauce to simmer over low heat to allow it to thicken.
  • Shred the beef. While the sauce thickens, shred the beef with a fork and return to the pot. Continue to cook, with the sauce until the sauce is creamy and thick, about 20 minutes.
  • Garnish and serve. Before serving, remove the thyme stems and bay leaves. If needed, adjust seasoning to taste with salt & pepper.
    Sprinkle with fresh chopped parsley, and serve as desired over cooked egg noodles, mashed potatoes or white rice.

Nutrition

Calories: 254kcal, Carbohydrates: 5g, Protein: 23g, Fat: 16g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 802mg, Fiber: 1g, Sugar: 2g, Vitamin C: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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A woman wearing a pink sweater smiles excitedly while holding a plate of fresh salad with greens and strawberries, standing at a wooden table beside a delicious turkey salad sandwich.

Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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