Paprika Pot Roast Recipe
Summary
Preparation Time5 MinCooking Time2 Hr 15 Min
Ready In2 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings2
HealthyHigh Protein
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 1 1/2 pound bone-in beef chuck roast | ||
| Onions | 2 Small, sliced | |
| Caraway seed | 1 Teaspoon | |
| Paprika | 1 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1 Dash | |
| Water | 3/4 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Hot cooked noodles | ||
Directions
Melt butter in a frying pan over medium heat; add roast and brown on all sides; remove meat to platter.
Add onions to pan and cook, stirring occasionally, over medium heat, until limp; then stir in caraway seed, paprika, salt, pepper, and water.
Return roast to pan, cover, and reduce heat to low; cook until meat is fork tender (about 2 hours and 15 minutes).
Remove roast to a platter and keep warm.
Skim off and discard excess fat from pan juices.
In a bowl, gradually stir 16 cup of the juices into flour until smooth; blend in sour cream.
Stir this mixture back into juices in pan and cook until thickened; pour into serving bowl.
Serve pot roast with noodles; pass sauce to spoon over servings.
Add onions to pan and cook, stirring occasionally, over medium heat, until limp; then stir in caraway seed, paprika, salt, pepper, and water.
Return roast to pan, cover, and reduce heat to low; cook until meat is fork tender (about 2 hours and 15 minutes).
Remove roast to a platter and keep warm.
Skim off and discard excess fat from pan juices.
In a bowl, gradually stir 16 cup of the juices into flour until smooth; blend in sour cream.
Stir this mixture back into juices in pan and cook until thickened; pour into serving bowl.
Serve pot roast with noodles; pass sauce to spoon over servings.
Chef
