Hungarian Pot Roast
Immerse yourself in the hearty, comforting flavors of a classic Hungarian Pot Roast, a slow-cooked masterpiece perfect for family dinners or special occasions. This recipe combines melt-in-your-mouth beef chuck roast with a vibrant medley of thinly sliced onions, sweet red bell peppers, and aromatic garlic, all simmered in a rich, paprika-spiced tomato and beef broth sauce. Hungarian sweet paprika and caraway seeds add authentic depth, while a garnish of creamy sour cream and fresh parsley elevates each serving to culinary perfection. With a hands-off cooking time of just a few hours, this one-pot wonder is ideal for cozy weekends or meal prep. Serve this fork-tender pot roast alongside buttery noodles, crusty bread, or mashed potatoes for a soul-satisfying feast. Perfect as a family favorite or a centerpiece for entertaining, this Hungarian Pot Roast recipe is sure to impress!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- 2 large yellow onions, thinly sliced
- 2 large red bell peppers, thinly sliced
- 3 cloves garlic cloves, minced
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 14-ounce can diced tomatoes
- 1 teaspoon caraway seeds
- 2 bay leaves
- 0.5 cup sour cream (for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels, then season it evenly on all sides with the salt and black pepper.
Lightly coat the roast with flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed oven-safe pot, heat the vegetable oil over medium-high heat.
Sear the beef on all sides until deeply golden brown, about 4 minutes per side. Remove the beef from the pot and set it aside.
Reduce the heat to medium, and add the sliced onions and red bell peppers to the pot. Sauté for 5–7 minutes, or until softened and lightly caramelized.
Add the minced garlic and paprika to the pot and stir for 1 minute, ensuring the paprika doesn’t burn.
Stir in the tomato paste and cook for another minute to deepen the flavors.
Add the beef broth, diced tomatoes (with their juices), and caraway seeds to the pot. Mix well to combine.
Nestle the seared beef back into the pot, ensuring it’s partially submerged in the liquid.
Add the bay leaves, cover the pot with a tight-fitting lid, and transfer it to the preheated oven.
Allow the roast to cook in the oven for 2.5 to 3 hours, or until the beef is fork-tender and easily shreddable.
Remove the pot roast from the oven and discard the bay leaves.
Slice or shred the beef as desired, then serve with the rich vegetable sauce spooned over the top.
Garnish with sour cream and sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.0 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
