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Slow-Cooker Hungarian Beef Pot Roast
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
Spicy slow-cooked Hungarian beef roast over noodles.
Ingredients:
  • 1 (3-lb.) boneless beef chuck roast, trimmed
  • 1 medium onion, sliced
  • 1 medium green bell pepper, sliced
  • 1/2 cup beef broth
  • 1/2 cup chili sauce
  • 3 teaspoons paprika
  • 1/2 teaspoon garlic-pepper blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon caraway seed
  • 12 oz. (6 cups) uncooked medium egg noodles
  • 1 (8-oz.) container sour cream
  • Chopped fresh parsley, if desired
Instructions:
  • If needed, divide beef roast into 2 or 3 large pieces and set them in a 3 1/2 to 4-quart slow cooker. Sprinkle with onion.
  • Mix together the broth, chili sauce, paprika, garlic-pepper blend, salt, and caraway seed in a measuring cup. Pour the mixture over the beef and onion.
  • Cover and simmer on low for 7 to 8 hours.
  • - Cook the egg noodles according to the package instructions until they reach your desired doneness, starting about 20 minutes before serving. - Remove the beef from the slow cooker and cover to keep warm. - Stir in the sour cream into the liquid in the slow cooker until well blended. - Increase the heat setting to high, cover, and cook for an additional 5 minutes or until it reaches your desired consistency.
  • Drain the noodles and cut the beef into thin slices across the grain. Serve the beef with the sauce over the noodles, then garnish each serving with a dollop of sour cream and a sprinkle of parsley.

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