Pot Roast Paprikash

Name: Pot Roast Paprikash
Ingredients: 2.5 lbs Beef Rump Roast (Trim fat and quartered); 2 Tb Paprika; 1/2 tsp Smoked Paprika; 14 oz Can Diced Tomaotes; 15 oz Beef Stock; 3 Onions (halved and cut into 1/2" slices ); 3 Carrots (chopped); 12 oz Jar Roasted Red Peppers ( drained and cut into 1/2? strips); 1/4 C Water; 2 Tb Corn Starch; 8 oz Sour Cream

Published June 24, 2015 | By Dave Riddle

Pot Roast Paprikash

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Yum

Course

Main, Main Dish

Cuisine

Crockpot/Freezer

Servings

Ingredients

2.5 lbs Beef Rump Roast Trim fat and quartered
2 Tb Paprika
1/2 tsp Smoked Paprika
14 oz Can Diced Tomaotes
15 oz Beef Stock
3 Onions halved and cut into 1/2" slices
3 Carrots chopped
12 oz Jar Roasted Red Peppers drained and cut into 1/2? strips
1/4 C Water
2 Tb Corn Starch
8 oz Sour Cream

Course

Main, Main Dish

Cuisine

Crockpot/Freezer

Servings

Ingredients

2.5 lbs Beef Rump Roast Trim fat and quartered
2 Tb Paprika
1/2 tsp Smoked Paprika
14 oz Can Diced Tomaotes
15 oz Beef Stock
3 Onions halved and cut into 1/2" slices
3 Carrots chopped
12 oz Jar Roasted Red Peppers drained and cut into 1/2? strips
1/4 C Water
2 Tb Corn Starch
8 oz Sour Cream

Instructions

Place the quartered Beef roast in the crock pot and sprinkle the Paprika spices over the meat.
Add the tomatoes, broth, onions, carrots and sweet peppers. Cook on low for 10 hours.
Skim fat from the top of the liquid. Remove meat from the pot and tear into corse shreds. Return meat to the pot and turn heat to high.
Whisk together the water and cornstarch. Stir into the pot, cover and cook for 30 min.
Stir in the Sour Cream. Salt & Pepper to taste

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Pot Roast Paprikash

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