Saturday, April 21, 2012

Stroganoff Roast


  • 1- 3 or 3 and half pound chuck roast, defrosted
  • Flour
  • Salt, Fresh Ground Pepper
  • Garlic Powder
  • Olive Oil
  • Pam spray
  • 1 Package Lipton Onion Soup Mix
  • 1 can Cream of Mushroom Soup
  • Splash of Kitchen Bouquet
  • 1 Package Cooked, Drained Egg Noodles (cook noodles during last few minutes of roast)


Heat some extra virgin olive oil in a pan. While it's heating, coat the chuck roast in the flour, covering all sides. Generously sprinkle with salt, garlic powder, and fresh pepper. Once pan and oil are heated, sear the roast on all sides.

Spray the inside of the crockpot with some Pam, then add the seared roast. Sprinkle the entire package of (dry) Lipton Onion Soup Mix over the roast.

In the drippings from the roast still in the pan, add the can of mushroom soup and stir until all the fond is off the bottom of the pan. Pour over the top of the roast.

Cook on LOW for 8 - 10 hours. Remove roast from slow cooker (be careful, it's going to fall apart) and pour the gravy into a pan. Heat over medium high heat and use whatever thickener you normally use to make gravy (I make mine with cold water/corn starch). Stir in a splash of Kitchen Bouquet.

Pour noodles into a serving platter, then the roast rests on that, then pour the gravy over all. You can dress it up with a little fresh parsley, if desired.


Swidget 1.0