Crockpot Stroganoff Roast Break out your crockpot! A creamy sauce with a perfect Chuck roast- over noodles! Ingredients: 1- 3 or 3 and half pound chuck roast, defrosted Flour Salt, Fresh Ground Pepper Garlic Powder Olive Oil Pam spray 1 Package Lipton Onion Soup Mix 1 can Cream of Mushroom Soup Splash of Kitchen Bouquet 1 Package Cooked, Drained Egg Noodles (cook noodles during last few minutes of roast) Directions: Heat some extra virgin olive oil in a pan. While it's heating, coat the chuck roast in the flour, covering all sides. Generously sprinkle with salt, garlic powder, and fresh pepper. Once pan and oil are heated, sear the roast on all sides. I spray inside of my crockpot with some Pam, then add the seared roast. Sprinkle the entire package of (dry) Lipton Onion Soup Mix over the roast. In the drippings from the roast still in the pan, add the can of mushroom soup and stir until all the food is off the bottom of the pan. Pour over the top of the roast. Cook on LOW for 8 - 10 hours. Remove roast from slow cooker (be careful, it's going to fall apart) and pour the gravy into a pan. Heat over medium high heat and use whatever thickener you normally use to make gravy (I make mine with cold water/corn starch). Stir in a splash of Kitchen Bouquet. Pour noodles into a serving platter, then the roast rests on that, then pour the gravy over all. You can dress it up with a little fresh parsley, if desired. I like to serve mine with warm bread and either broccoli or peas. You can also add an additonal can of mushrooms to the mushroom soup if your family really likes mushrooms.
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