Hungarian Beef Pot Roast

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

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Servings 6

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ingredients 12
Prep Time 30 min
Total Time 8 hr 30 min

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

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Directions

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.