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Beef stroganoff with shredded chuck roast, mushroom gravy, and egg noodles in a ceramic bowl

Beef Stroganoff with Chuck Roast and Mushroom Gravy

Beef stroganoff with chuck roast features tender shredded beef, creamy mushroom gravy, and a hearty comforting flavor that makes it a satisfying dinner for family meals or cozy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 407
Ingredients Method Notes

Ingredients
  

Beef
  • 3 pounds chuck roast, fat trimmed
  • 1 cup water
  • 1 teaspoon roasted beef base
  • 2 teaspoons salt
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
Mushroom Gravy
  • 2 tablespoons butter
  • 8 oz / 225 g button mushrooms, thinly sliced
  • half a yellow onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 tablespoons tomato paste
  • 1 1/2 tablespoons roasted beef base
  • 2 tablespoons flour
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cups water
  • 1/2 cup heavy cream
Serving
  • 1 lb. egg noodles
  • or 6 baked potatoes

Method
 

Slow Cooking
  1. Add the chuck roast, water, roasted beef base, salt, onion powder, garlic powder, and black pepper to a slow cooker. Cook on high for 4-5 hours.
Preparation
  1. Prepare the serving base by boiling the egg noodles or baking the potatoes before finishing the gravy.
Gravy
  1. Melt the butter and cook the onions and mushrooms over medium heat until they develop a deep color, about 15 minutes.
  2. Add the garlic, thyme, tomato paste, roasted beef base, and flour to the mushroom mixture and continue cooking for a few minutes.
  3. Stir in the Worcestershire sauce, Dijon mustard, and water. Bring the mixture to a simmer, then gradually add the cream until the gravy reaches the desired color.
  4. Add shredded beef to the gravy, using about half of the cooked beef and reserving the remaining beef for later use.
Serving
  1. Finish with chives and sour cream, then serve the beef stroganoff over egg noodles or a baked potato.

Notes

For crockpot timing, a 3–4 lb chuck roast can be cooked for 6–8 hours on low or 4–5 hours on high. Use the high setting for a shorter cook or the low setting if starting the roast earlier in the day.