Pot Roast Goulash
This is inspired by the Goulash recipe from the Loaf & Ladle Cookbook. It has been my goto goulash recipe for many, many years. Today I wanted something that would work in the slow-cooker, and I didn’t want to bother with cubing the meat, hence pot roast.
- 3.5 lb beef chuck
- 2 onions
- 3-4 poblano peppers (or other hot pepper)
- 2 green peppers
- ~2 Tbsp sweet hungarian paprika
- ~2 Tbsp smoked paprika
- 1-2 tsp caraway seeds
- 1-2 tsp garlic powder
- 2-3 cloves garlic, crushed or coarsely chopped
- 1 28oz can whole tomatoes
- chicken stock or water
- salt & pepper
- oil
- sour cream for serving
- Mix caraway seeds, garlic powder and sweet paprika in a small bowl
- Pat the meat dry, season with salt and pepper. Then sprinkle with the spice mixture, patting it into the meat to get the caraway seeds to stick.Sprinkle a little flour over everything, and gently shake off any excess.
- Heat the oil in a large pan. When the oil is shimmering, put the meat in to brown. When the first side is nicely browned, turn over and brown the other side.
- Meanwhile, cut the onions and both types of peppers into large hunks. Place them in the bottom of a slow-cooker. Add the garlic.
- Add any left over spices to the crockpot, along with extra if you'd like.
- When the meat is browned put it on top of the veggies. Shake things around a little bit to settle it.
- Add the can of tomatoes and enough stock or water to come up to the top of the meat. Things will settle a bit as they start to cook. If it seems too dry in an hour or so add a bit more water/stock.
- Cook on low for 6-8 hours.
- Near the end of cooking taste and adjust seasonings. I wanted it to be a bit hotter, so I added more hot paprika, you may also find it needs a bit more salt.
- Serve it with rice, noodles, spaetzle or polenta. Pass sour cream to put on top.