I was vastly pleased when Morgan suggested using my leftover pot roast to make stroganoff the other night. Absolutely genius, and a cinch to make. Plus, I just adore beef stroganoff, and don't eat it often enough.
So, night one, have your four ingredient slow cooker pot roast.
Here's the recipe straight from Southern Living:
Four-Ingredient Slow-Cooker Pot Roast
Southern Living NOVEMBER 2013
- Yield: Makes 6 to 8 servings
- Hands-on:20 Minutes
- Total:8 Hours, 20 Minutes
- 1 (3- to 4-lb.) chuck roast, trimmed
- 1 tablespoon canola oil
- 1 (12-oz.) can beer
- 1 (0.7-oz.) envelope Italian dressing mix
Brown roast in hot oil in a skillet over medium-high heat 3 to 5 minutes on each side; transfer to a 6-qt. slow cooker. Whisk together beer and dressing mix; pour over roast. Cover; cook on LOW 8 to 10 hours or until tender. Remove roast from slow cooker. Skim fat from sauce; serve with roast.
Then, the next night make this delicious supper-
- 4 cups cooked beef
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large chopped onion
- 3 cups sliced mushrooms
- 1 cup beef stock
- 1.5 tablespoons flour
- 1 teaspoon salt
- 2 cups sour cream
Trim all fat from the beef and shred.
Heat the oil and butter in a dutch oven, add the onions and mushrooms. Sauté until soft on low heat.
Add the meat and continue to cook for about ten minutes, then add the stock and simmer for another 30 minutes.
Mix the flour and salt with the sour cream and add to the meat mixture.
Cook slowly over medium low heat until thick, but do not boil (this will cause the sour cream to curdle and break)
Serve with buttered egg noodles seasoned with parsley.
We had copious amounts of roasted Brussels Sprouts on the side, which was an excellent accompaniment.
Note- although delicious, Beef Stroganoff is very difficult to photograph in an appealing way. Thank goodness my mama is a potter, and I have her beautiful bowls as a crutch.