Easy Beef Stroganoff

For some reason, I have not been one to cook a good chuck roast unless it has been in a crock pot. I have tried it in the oven several different ways (roasting it with garlic, pepper spread, etc.) and it has just turned out "gummy". So needless to say when I saw the last slice of meat in our freezer titled, chuck roast, I knew that I needed to think of something that really needed to be good. So I thought...ahh beef stroganoff! 

Well low and behold, the beef stroganoff turned out to be a success in our family. My daughters ate every last piece on their plate, so I as glad to say this meal was a success.

* note this is not the most attractive looking dish but it was so good!

Beef Stroganoff
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounces) beef broth
1 teaspoon prepared mustard
1 (6 ounces) sliced mushrooms, drained (optional)
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

 
First remove some of the fat off of your chuck roast, you still want some fat on the meat, just for taste and flavor, but not where if you take a bite and you bite down on fat. We like to sear the meat on both sides so that it locks in the natural flavors of the meat. Both my husband and I believe this is what makes beef (and even some pork) remain nice and moist when it is cooked. After seering the meat, place it in the crock pot with a cup of beef broth.

The beauty of having a crock pot is that the thought is for you to add everything within the pot too cook. Cut your onions and place in the crock pot along with the meat. Let it sit all day so that meat and onions are nice and tender.

Right before you are about to serve your meal, mix in the remainder of the ingredients and stir. Allow it to warm up a little bit so that the flavor can simmer for a little. While your ingredients are heating up, cook your egg noodles and then serve.