Hungarian Pot Roast Mom Recipes

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SLOW-COOKER HUNGARIAN BEEF POT ROAST



Slow-Cooker Hungarian Beef Pot Roast image

Come home to this spicy slow cooked beef roast that's served over noodles - perfect for a Hungarian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.
  • In measuring cup, combine broth, chili sauce, paprika, garlic-pepper blend, salt and caraway seed; mix well. Pour over beef and onion.
  • Cover; cook on low setting for 7 to 8 hours.
  • 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.
  • 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 Facts : Calories 740, Carbohydrate 48 g, Cholesterol 215 mg, Fat 3, Fiber 2 g, Protein 56 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 9 g

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