Hungarian Beef Pot Roast

By joeyanne

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

Details

Servings 1
Cooking time 510mins
Adapted from pillsbury.com

Preparation

Step 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.

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 for 6 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.