Chuck Roast Stroganoff

Step 1

Preheat your oven or pellet grill to 325°.

Step 2

Take the chuck roast and season it with the garlic powder, salt, and pepper. Slice your onions.

Step 3

In a large Dutch oven, preheat the oil over medium-high heat.

Step 4

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.

Step 5

Brown the roast on both sides, and remove the Dutch Oven from the heat.

Step 6

Put the onions back in, along with the celery, carrots, beef stock, and red wine.

Step 7

Cook for 3-4 hours at If in an oven, covered. If in a pellet grill, uncover for the first half of the cooking time.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

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.

Step 14

When your sauce is legit, mix everything together and serve with some salad and rolls.