Slow Cooker Hungarian Pot Roast Recipe

Name: Slow Cooker Hungarian Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil or canola; 2 1/2 pounds sirloin tip roast or rump, trimmed of fat and cut into 4 pieces; 1 tablespoon seasoning salt or less; 4 onions medium, cut into 1/2 inch slices; 2 carrots chopped into bite-size pieces; 2 tablespoons hungarian paprika or Spanish; 1/2 teaspoon smoked paprika; 12 ounces roasted red peppers; 14 1/2 ounces diced tomatoes in juice; 2 cups beef broth; pepper; 1 1/2 cups sour cream

Servings: persons

2 teaspoons olive oil or canola
2 1/2 pounds sirloin tip roast or rump, trimmed of fat and cut into 4 pieces
1 tablespoon seasoning salt or less
4 onions medium, cut into 1/2 inch slices
2 carrots chopped into bite-size pieces
2 tablespoons hungarian paprika or Spanish
1/2 teaspoon smoked paprika
12 ounces roasted red peppers
14 1/2 ounces diced tomatoes in juice
2 cups beef broth
pepper
1 1/2 cups sour cream

1
Rub roast with seasoning salt and heat 2 tsp of oil in frying pan. Add roast and brown all the sides and then place in the slow cooker. Add a little more oil to the pan and cook the onion, carrots and paprika until lightly browned. Add those to the slow cooker.
2
Add broth to the frying pan to deglaze and reduce slightly. Drain red peppers and cut into slices, if not already done, then add to the slow cooker with the tomatoes. Pour the broth over the top in the slow cooker and add pepper. Cook on high for 3 to 4 hours. I would check at 3 and shred the meat, add it back in and cook another hour. Then strain the liquid, once cooled a bit, and add to the frying pan again over medium/high heat to reduce slightly and whisk in sour cream. Pour this over the meat and vegetables and cook for another 20-30 minutes and then set to warm until served. This would be excellent with egg noodles or rice. Watch the amount of salt, mine came out a little too salty but I enjoy salt so it wasn't a problem.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil or canola, 2 1/2 pounds sirloin tip roast or rump, trimmed of fat and cut into 4 pieces, 1 tablespoon seasoning salt or less, 4 onions medium, cut into 1/2 inch slices, and more.

Yes, Slow Cooker Hungarian Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Hungarian Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions