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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
Ingredients
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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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