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Slow Cooker Hungarian Beef Pot Roast

  • 6servings
  • 510minutes
  • 740calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (3-lb.) boneless beef chuck roast, trimmed

  2. 1 medium onion, sliced

  3. 1 medium green bell pepper, sliced

  4. 1/2 cup beef broth

  5. 1/2 cup chili sauce

  6. 3 teaspoons paprika

  7. 1/2 teaspoon garlic-pepper blend

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon caraway seed

  10. 12 oz. (6 cups) uncooked medium egg noodles

  11. 1 (8-oz.) container sour cream

  12. Chopped fresh parsley, if desired

Instructions Jump to Ingredients ↑

  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.

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