Leftover Pot Roast Stroganoff

July 14, 2020 • 0 comments

Leftover Pot Roast Stroganoff
So, here's the "in a hurry" version from https://confessionsofanover-workedmom.com/leftover-pot-roast-ideas/ One of my favorite leftover pot roast ideas is so simple! Just slice the leftover pot roast into thin strips, add a can of cream of mushroom soup, one cup of beef broth, and put the whole thing in the slow cooker. Then, a few minutes before serving, stir in a half a cup of sour cream. Serve the whole thing over egg noodles and you have one of the best leftover pot roast pasta meals you have ever had. You only need to simmer it for about 3 hours on low. Below I've included instructions for making a quick mushroom sautee and roux, for your own homemade "cream of mushroom soup" base!


  • (2 cups, thinly sliced) Shoulder Roast
  • (1/2 pound) Mushrooms
  • (2 Tablspoons) Butter
  • (2 Tablespoons) Flour (all purpose)
  • (to taste) Salt and Pepper
  • (1 package, cooked) Egg Noodles
  • (to taste) Paprika
  • (1 cup) Beef Broth or stock


Melt the 1 Tablespoon of butter plus 1 Tablespoon of olive oil in a large skillet.   Add sliced mushrooms and saute over medium heat for 3 - 4 minutes.  Scoot mushrooms to the side and add another tablespoon each of butter and olive oil.  When butter is no longer sizzling (but before it browns) add 2 Tablespoons of flour and whisk thoroughly.  Make sure there are no lumps of flour before adding the broth.  Continue whisking gently until flour is completely mixed in and broth is beginning to thicken and bubble.  Turn down heat and add salt, pepper and paprika to taste.  Stir mushrooms into the mix.  Add left over pot roast.  Simmer  5 minutes until heated through. Stir in sour cream.  Serve over egg noodles