Slow Cooker Hungarian Beef Pot Roast

Come home to this spicy slow cooked beef roast that is served over noodles - perfect for a Hungarian dinner. ...MORE + LESS -

1 3 lb/1.5 kg boneless beef chuck roast, trimmed

1 medium onion, sliced

1 medium green bell pepper, sliced

1/2 cup (125 mL) beef broth

1/2 cup (125 mL) chili sauce

3 tsp (15 mL) paprika

1/2 tsp (2 mL) garlic-pepper blend

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) caraway seed

12 oz (340 g) (6 cups/1.5 L) uncooked medium egg noodles

1 cup (250 mL) sour cream

Chopped fresh parsley, if desired

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1

If necessary, cut beef roast into 2 or 3 large pieces. Place beef in 3 1/2 to 4-quart slow cooker. Top with onion.
2

In measuring cup, combine broth, chili sauce, paprika, garlic-pepper blend, salt and caraway seed; mix well. Pour over beef and onion.
3

Cover; cook on low setting for 7 to 8 hours.
4

About 20 minutes before serving, cook egg noodles to desired doneness as directed on package. Remove beef from slow cooker; cover to keep warm. Stir sour cream into liquid in slow cooker until blended. Increase heat setting to high; cover and cook an additional 5 minutes or until of desired consistency.
5

Drain noodles. Cut beef across grain into slices. Serve beef with sauce mixture over noodles. Garnish each serving with tablespoon of sour cream; sprinkle with parsley.