Slow-Cooker Hungarian Beef Pot Roast

  • Prep Time 30 min
  • Total Time 8 hr 30 min
  • Servings 6

Ingredients

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

Directions

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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
740
Calories from Fat
325
% Daily Value
Total Fat
36g
55%
Saturated Fat
15g
75%
Cholesterol
215mg
72%
Sodium
920mg
38%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
8%
Sugars
9g
Protein
56g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
18%
18%
Calcium
8%
8%
Iron
44%
44%
Exchanges:
3 Starch; 6 1/2 Lean Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.