If you’ve ever craved a comforting, hearty dinner that tastes rich but isn’t fussy, this Chuck Roast Stroganoff is your new go‑to. The idea is simple. Just slow‑braise a well‑marbled chuck roast until it falls apart, then combine the meat and its flavorful juices with egg noodles for a creamy, savory twist on classic stroganoff.
Braised Chuck Roast Stroganoff
Chuck Roast Stroganoff takes the idea of beef stroganoff and leans into deep, slow‑cooked flavors. Instead of slices of steak, this version uses a braised roast that’s shredded and reunited with its juices and wide egg noodles. The onions get caramelized, the wine and broth work as a cooking medium and flavor base, and sour cream at the end brings creaminess. If optional, mushrooms can be sautéed and folded in at the end to add earthiness.
This method leans on patience rather than technique: brown well, cook low and slow, then coax the sauce and noodles to integrate. Because the meat is already rich and gelatinous, the sauce builds itself rather than needing heavy thickening. It’s worth the wait.
You can easily adapt the recipe: skip the wine (use extra broth), swap in gluten‑free noodles, or use a leaner roast if you watch fat (though texture will differ). It’s flexible without losing its comforting core.
Why You’ll Love This Dish
- Deep, rich beef flavor — The long braising time brings out layers of flavor that are incredible!
- Feeds a crowd — Large roasts become tons of tender meat. This is easy to scale!
- One‑pot-ish comfort — The meat and sauce are prepared together for fewer dishes at the end.
- Flexible timing — A little extra braise time won’t ruin it!
- Great leftovers — This recipe is perfect for meal prep.
Try my Traeger Pot Roast too!
Chuck Roast Stroganoff Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chuck roast – Choose a well‑marbled cut to yield tenderness after slow cooking.
- Yellow or sweet onions – For sweetness, caramelization, and tons of flavor!
- Beef stock or broth – The liquid base for braising. High quality broth matter!
- Red wine – Use something you’d drink, but keep it on the dryer side.
- Egg noodles – “Amish” or “Country-Style” egg noodles work best for this dish!
- Garlic powder, Salt, Pepper – For seasoning the roast. Pick up our OWYD SPG Blend for the best results!
- Celery & Carrot – Aromatic vegetables for flavor in the braising liquid.
- Sour Cream – Stirred in at the end for creamy richness.
- Cornstarch – For thickening the gravy.
More great BEEF recipes here!
Chuck Roast Stroganoff FAQ
Coating the beef in flour and quickly searing it in the pan will help thicken the sauce later. Also, the slow-roasted onions help thicken and flavor the sauce too. However, if that isn’t enough to get the sauce as thick as gravy and coat the meat and noodles nicely, then you can always use a bit of roux to thicken at the end.
Skim a bit of fat from the top of the hot liquids in the pot, then stir in a tablespoon of flour and mix thoroughly. The residual heat from the pot liquids will cook the flour quickly. When you add it back to the pot, keep stirring until it thickens to where it needs to be.
I prefer a sherry in my stroganoff. It doesn’t have to be that expensive bottle you were saving for a special occasion, but beware of the “cooking sherry”. You can use it but cut down on the sodium elsewhere because cooking wines are LOADED with salt (to try and deter people from drinking them.)
There isn’t enough alcohol in this dish to make it a problem for children or people who do not partake in alcohol, but if using any alcohol is a hard no for you, it can be omitted.
Store stroganoff leftovers in the fridge or freezer. You will get about five days out of the fridge and thirty in the freezer. When you reheat everything, add a bit of liquid if necessary, to bring back the sauce.
If adding liquid is necessary, use a bit of broth. Water is fine, but why dilute any of that leftover gravy goodness?
NOTE: Many types of noodles do not do very well as leftovers. We have had good luck with day-after leftovers using these big thick homestyle egg noodles, but your mileage may vary. If you’re making this ahead of time to for easy lunches, you may want to cook the pasta separately and store it separately too, to prevent those noodles from soaking up all the extra sauce and turning to mush.
Milk Rolls would be perfect with this!
What Can You Serve With Chuck Roast Stroganoff?
SO MANY THINGS. When I’m eating comfort foods at this level, I tend to go all in.
So bring on the grilled rolls, and fresh salad too.
More Beef Recipes To Try
Hopefully, you like this recipe and might want to see a few more beef recipe tricks I have up my sleeve:
- Beef Bulgogi
- Our Traeger Mississippi Pot Roast is a hit!
- Smoked Beef Ribs
- Beef Barley Soup
- Traeger Smoked Prime Rib Roast
- Smoked Balsamic Pot Roast
- Perfect Grilled Tomahawk Steak
- Make A5 Wagyu on the Blackstone
- Beef Stroganoff leftovers make great soup!
Chuck Roast Stroganoff
I make classic beef stroganoff to a whole different level by using a slow-braised chuck roast that is fall-apart tender, and then cook the noodles in the drippings. This is not your grandma's stroganoff. Or maybe it is, in which case, I really like your Grandma.
Ingredients
Roast and vegetables
- 3 tablespoons oil (canola or avocado are my preferred oils)
- 1 large 3-4 pound beef chuck roast (well-marbled)
- 2 large onions, yellow or sweet
- 1 teaspoon garlic powder
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 stick celery, halved
- 1 carrot, cut into several chunks
- 3 cups Beef Stock or broth
- 2 cups red wine
Noodles
- 1 pound old-fashioned egg noodles (they should take around 10-12 minutes to cook)
Slurry (if necessary)
- 2 tablespoons cornstarch
- 4 tablespoons water
Stir-in
- sour cream
Instructions
- Preheat your oven or pellet grill to 325°.
- Take the chuck roast and season it with the garlic powder, salt, and pepper. Slice your onions.
- In a large Dutch oven, preheat the oil over medium-high heat.
- Put the onions in the pan and brown them lightly. You just want to give them some color. Remove from the pan before they start to fall apart.
- Brown the roast on both sides, and remove the Dutch Oven from the heat.
- Put the onions back in, along with the celery, carrots, beef stock, and red wine.
- Cook for 3-4 hours at 325. If in an oven, covered. If in a pellet grill, uncover for the first half of the cooking time.
- Cook until the roast is fall-apart tender. How long, exactly, that this will take depends upon your roast, your oven or grill, and the tilt of the world that given day. Or something. Point being, if it isn't tender yet just cook it longer. Tender means, you can stick a fork in it and pull out bites easily and without resistance.
- Remove the large chunks of celery and carrots from the mix and discard. Pull out the roast and clean it of any remaining fat or gristle pieces that didn't get tender and melt into the meat.
- While the roast is out of the pan, you need to get a feel for how much liquid is in the pan. If you need to measure it, do, but I usually just eyeball it. The key is that you need at least 8 cups of liquid to cook one pound of egg noodles and still have sauce left to throw a stick at. So make sure that's a thing. A little more is fine. A little less is also fine. Either way, you're going to be keeping an eye on this thing until it is eating time.
- Next, bring that ≥ 8 cups of liquid up to a simmer and toss in those old-fashioned egg noodles. Stir frequently, and keep an eye out. If it is getting to the end of the cook time and your liquid is looking sad, throw in some more liquid. Ideally, beef broth, but water will also work. There's a lot of beef flavor to go around here.
- Cook until the noodles are tender, and then give everything a stir. The sauce will have thickened a bit from the starch in the noodles. If it is thick enough for your liking, proceed in replacing the meat and mixing in that sour cream. If it is NOT as thick as you want it to be, you'll need to keep it at a simmer and then mix in the slurry.
- Go slow when slurrying. You can't be totally sure how much you will need since this sauce is so flexible, so take it easy and stir the whole time and wait until it thickens to add more.
- When your sauce is legit, mix everything together and serve with some salad and rolls.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 846Total Fat: 41gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 196mgSodium: 1200mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 60g
Nutrition data provided here is only an estimate.
Alanna Szypura
Tuesday 10th of October 2023
If I wanted to add mushrooms - at what point would I do that? I assume I wouldn't put them into the oven for 3 hours. Thanks!
Nicole Johnson
Tuesday 10th of October 2023
Personally, I'd just saute them on the stovetop in a little butter and add them at the end before serving.
James
Sunday 24th of September 2023
Recommend cooking noodles separately. They turned to mush in leftovers.
Nicole Johnson
Sunday 24th of September 2023
Agree. Usually I put a note saying as much in the recipe when it is a pasta dish, but I must have forgot with this one. I'll add that now. Appreciate you stopping by!
Cindy
Monday 13th of March 2023
Delicious comfort food!! I made exactly as recipe details except I halved the recipe and did not add celery as I did not have on hand. It turned out perfect! Thank you for sharing!!!
Jessica
Saturday 27th of August 2022
How much sour cream?
Nicole Johnson
Thursday 1st of September 2022
As much (or little) as you'd like. We typically mix it in at the very end. Probably between 1/4-1/2 cup, depending on how we're feeling that night. ;) Sometimes I mix extra into just my bowl too.
Ginny
Monday 4th of May 2020
Made the Chuck Roast Stroganoff and hubby and I loved it. A new way to cook my beloved Roast. Had to freeze some as we couldn't eat it all. Looking forward to thawing some out for dinner this week, as the cool, sometimes cold winds of Spring are upon us here in Michigan. Thanks for the recipe!
Nicole Johnson
Monday 4th of May 2020
I am so glad you liked it! This is one of my favorites too. Thanks for sharing! (If you haven't rated the recipe yet up in the recipe card, I'd love it if you would!)