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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 Time15 minutes
Cook Time3 hours 45 minutes
Total Time4 hours
Course: Mains
Keyword: beef stroganoff, chuck roast for beef stroganoff, chuck roast stroganoff
Servings: 12 servings
Calories: 254kcal

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.

Video

Nutrition

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