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Slow Cooker Hungarian Beef Pot Roast

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  • Prep 30 min
  • Total 8 hr 30 min
  • Servings 6
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Come home to this spicy slow cooked beef roast that is served over noodles - perfect for a Hungarian dinner.
Created Sep 24, 2012
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Ingredients

  • 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

Steps

  • 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.

Nutrition Information

740 Calories, 36g Total Fat, 56g Protein, 48g Total Carbs, 9g Sugars

Nutrition Facts

Serving Size: 6 Servings
Calories
740
Total Fat
36g
Saturated Fat
15g
Cholesterol
215mg
Sodium
920mg
Total Carbs
48g
Dietary Fiber
2g
Sugars
9g
Protein
56g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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