Slow Cooker Hungarian Beef Pot Roast

 

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

• 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.