Pot Roast Stroganoff

I decided to make my life a thousand times simpler and I decided to make 1 huge pot roast! Then I used the delicious left overs all week long as brand new meals. Best time and money saver…ever! Make this pot roast and eat like a king for a week.

This round I made a scrumptious spin on beef stroganoff. I added some fresh mushrooms and sour cream to the already made pot roast and poured it all over some pasta…BAM! Dinner was complete.

You Will Need: (makes 2 servings)

Pot Roast leftovers (1/2 cup of meat and cooking liquid)

Sliced mushrooms (4oz.)

3 heaping TBSP Sour Cream

1/2 c. Milk

1 c. cooked pasta (whatever you have on hand)

2 TBSP butter

Salt’n’pepper to taste


It is that gosh darn simple.

In a pan, saute the mushrooms in 1 TBSP of butter.


Once the mushrooms are tender, toss in the pot roast leftovers (and cooking liquid).



Stir until the meat is heated through.

Add the sour cream and stir to combine.


Add the milk, slowly. Stir to combine.


Let the mixture simmer on low until it thickens to a gravy like consistency. (You can always go shy on the milk if you are worried about it not thickening properly.)

In a pot, boil water and cook 2 servings of pasta until done. Just follow the box.

Once the pasta is cooked a drained, toss in remaining butter and season with salt’n’pepper to taste.



Divide up the pasta and the stroganoff sauce into 2 bowls! It is so good and comforting! Perfect to curl up on the couch and go on a Netflix binge!




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