Stroganoff-Style Pot Roast

Low and slow, set and forget kind of dinner. Perfect for busy fall or winter evenings.

INGREDIENTS

2 1/2 lb. Woodbridge chuck roast or arm roast

1 Tbsp. butter or oil for pan

8 oz. button mushrooms, quartered

2 garlic cloves, minced

1 tsp. black pepper

1 cup beef broth

2 Tbsp. all-purpose flour or clear gel (cornstarch)

Mash potatoes or cooked noodles

Snipped fresh chives

Cracked black pepper

DIRECTIONS

in a large skillet heat oil or butter over medium heat. Add roast and cook 8 to 10 minutes or browned on both sides.
Transfer roast to a 3 1/2 or 4 qt. slow cooker. Add mushrooms, onions, mustard, garlic, and black pepper. Pour broth over all.
Cover and cook on low 8 to 10 hours or high 4 to 5 hours. Transfer roast to platter, cover to keep warm. If using low setting, turn to high.
In a bowl stir together sour cream and flour (cornstarch) Add to liquid in slow cooker. Cook covered, 30 minutes more or until thickened.
Pull meat into serving size pieces.
Serve meat on mashed potatoes or cooked noodles with gravy. Top with chives and cracked black pepper.

Serve & Enjoy!