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Paprika Pot Roast

Chef.Foodie's picture
  Butter/Margarine 2 Tablespoon
  Bone in beef chuck roast 1 1⁄2 Pound
  Onions 2 Small, sliced
  Caraway seed 1 Teaspoon
  Paprika 1 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
  Water 3⁄4 Cup (12 tbs)
  All purpose flour 1 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Cooked noodles 1 Cup (16 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
135 Minutes
Ready In: 
140 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1273 Calories from Fat 662

% Daily Value*

Total Fat 73 g111.8%

Saturated Fat 33.3 g166.5%

Trans Fat 0 g

Cholesterol 286 mg95.3%

Sodium 1517.2 mg63.2%

Total Carbohydrates 72 g24.2%

Dietary Fiber 7 g27.8%

Sugars 9 g

Protein 77 g154.8%

Vitamin A 54.8% Vitamin C 21.4%

Calcium 14.5% Iron 35.2%

*Based on a 2000 Calorie diet

Paprika Pot Roast Recipe