Pot Roast Stroganoff from Perkins features tender slow-cooked pot roast tossed in a creamy mushroom and sour cream sauce, served over a bed of buttered egg noodles, delivering a hearty and comforting meal with rich, savory flavors and a velvety texture.
Equipments
- Slow cooker or Dutch oven
- Large pot
- Skillet or sauté pan
- Mixing bowl
- Whisk
- Tongs
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Colander
- Ladle
- Measuring cups
- Measuring spoons
- Serving platter or individual plates
Ingredients
- 2.5 lbs (1.1 kg) beef chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 8 oz (225g) cremini or white mushrooms
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt
- Black pepper
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- 1/2 cup heavy cream
- 12 oz (340g) egg noodles
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Beef chuck roast is essential for this Pot Roast Stroganoff, as its marbling ensures tender, flavorful meat after slow cooking. Mushrooms should be fresh and sliced evenly to create a consistent creamy texture in the sauce. Using both sour cream and heavy cream balances tanginess with richness, producing a velvety sauce that coats the noodles perfectly. Be cautious with flour measurement to avoid the sauce becoming too thick or lumpy; whisk it thoroughly when combining with liquids. Your homemade Pot Roast Stroganoff from Perkins copycat menu will deliver the same hearty, comforting experience that makes the original a classic.
Instructions
- Instructions:
- Pat beef chuck roast dry and season with salt and black pepper.
- Heat olive oil in skillet over medium-high heat.
- Sear roast on all sides until browned; transfer to slow cooker or Dutch oven.
- Chop onion, slice mushrooms, and mince garlic.
- In same skillet, sauté onion and mushrooms until softened; add garlic and cook 1 minute.
- Stir in tomato paste; cook 1 minute.
- Sprinkle flour over vegetables; stir and cook 1 minute.
- Gradually pour in beef broth, whisking to combine.
- Add Worcestershire sauce, thyme, paprika; bring to a simmer.
- Pour mixture over beef in slow cooker or Dutch oven.
- Cover and cook (slow cooker: low 8 hours or high 4-5 hours; Dutch oven: low heat on stovetop or 325°F/160°C oven for 3 hours), until beef is fork-tender.
- Transfer beef to cutting board; shred or cut into large bite-sized pieces.
- Return beef to the pot; stir.
- Whisk together sour cream and heavy cream in mixing bowl.
- Stir cream mixture into pot; heat gently (do not boil) until sauce is creamy and velvety.
- Taste and adjust seasoning with salt and pepper.
- Bring large pot of salted water to boil; cook egg noodles according to package instructions.
- Drain egg noodles using colander; toss with butter and parsley.
- Serve buttered egg noodles on serving platter or plates.
- Ladle pot roast stroganoff and sauce over noodles.
- Garnish with extra parsley if desired; serve immediately.
Substitution
Pot Roast Stroganoff from Perkins copycat menu can be prepared using either a slow cooker for convenience and tenderness or a Dutch oven for a more hands-on approach with controlled heat. If cremini mushrooms are unavailable, white mushrooms or even shiitake mushrooms provide a similar earthy flavor that complements the dish. You can substitute sour cream with Greek yogurt or creme fraiche to maintain creaminess while adjusting tartness to your preference. When fresh parsley is not accessible, dried parsley or even fresh chives can add a touch of color and flavor to your presentation. Cooking the egg noodles al dente and tossing them lightly in butter before serving ensures they stay flavorful and prevent sticking.
Tips
Patting the beef dry before seasoning ensures a better sear, locking in juices for tender pot roast stroganoff. When adding the sour cream and heavy cream to the sauce, gently heat and avoid boiling to prevent curdling and maintain a smooth texture. Use freshly chopped parsley to toss with buttered egg noodles, which brightens the dish and enhances flavor. Your attention to seasoning during simmering and before serving will balance the rich, savory flavors perfectly.
Nutritions
Pot Roast Stroganoff offers a balanced nutritional profile combining high-quality protein from the beef chuck roast with healthy fats found in olive oil, sour cream, and heavy cream. The dish provides essential vitamins and minerals from cremini mushrooms, onions, and parsley, including vitamin D, B vitamins, and antioxidants. Carbohydrates from buttered egg noodles supply a steady energy source, making the meal both satiating and nutrient-dense. Your body benefits from this hearty meal through a mixture of macronutrients that support muscle repair, immune function, and overall energy levels.
Storage
Store leftover pot roast stroganoff in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. You can keep it in the refrigerator for up to 3-4 days, ensuring your meal stays safe and flavorful. For longer storage, freeze the stroganoff in a freezer-safe container for up to 2-3 months, then thaw overnight in the fridge before reheating gently to preserve the creamy sauce and tender beef texture.
Variation or Alternatives
For a variation, swap cremini mushrooms with shiitake or portobello mushrooms for a deeper, earthier flavor that enhances the sauce's richness. You can replace beef chuck roast with boneless pork shoulder for a slightly lighter but still tender and flavorful stroganoff. Using Greek yogurt instead of sour cream will add tanginess and reduce calories while maintaining creaminess in the sauce. Consider cooking the noodles in chicken broth instead of water to infuse additional savory notes into your dish.
Allergies
Pot Roast Stroganoff contains common allergens such as dairy from sour cream, heavy cream, and butter, which can trigger reactions in those with lactose intolerance or milk allergies. The dish also includes gluten from all-purpose flour and egg noodles, posing risks for individuals with celiac disease or gluten sensitivity. If you have food allergies, it's important to double-check ingredients or request modifications to ensure your meal is safe to enjoy.
Why this recipe?
Pot Roast Stroganoff from Perkins Restaurant is beloved for its tender, slow-cooked beef combined with creamy mushroom sauce and perfectly cooked egg noodles, delivering a comforting and rich flavor profile. The dish balances savory and hearty elements, making it a satisfying meal that appeals to a wide range of palates. Replicating this recipe at home lets you enjoy the same delicious taste with the flexibility to adjust ingredients to your liking and control the freshness and quality of your meal. Your copycat version can capture the essence of Perkins' Pot Roast Stroganoff while offering a personalized twist to suit your preferences.