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Kalyn's Kitchen

Low-Carb CrockPot Hungarian Pot Roast

Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy tastes amazing for a low-carb meal with those great Hungarian flavors! Use Slow Cooker Recipes to find more recipes like this one.

Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy

A few weeks ago I made this Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy. I ate some and then made several little containers to take for lunches at school. Then I raved about how good it was at lunch every time I ate some. Since then, my co-workers have been more than patient about waiting for the recipe, so I’m glad I finally got around to posting it.

Of course the recipe has its origins in Goulash or Gulyas, a Hungarian dish I think I first heard about when The Frugal Gourmet used to make it on TV (ahem, quite a while ago!) There are as many variations of goulash as there are cooks making it, but the kind I’ve made the most always had pieces of beef, tomatoes, red peppers, onions, and plenty of paprika. And this type of recipe is not especially photogenic, but trust me when I say it’s delicious!

A few years back I made Goulash Soup on the blog, but I’m surprised to realize I haven’t shared a recipe for actual Hungarian Goulash. I’ll get working on that, but in the meantime, get out your crockpot and make this pot roast!

Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy

How to Make Low-Carb CrockPot Hungarian Pot Roast:

(Scroll down for complete printable recipe, including nutritional information.)

  1. I used a 2.5 pound rump roast, which I rubbed with a little bit of steak seasoning, and the browned well in olive oil before putting it in the crockpot.
  2. Then I put in a bit more oil and added thick sliced onions and a generous amount of sweet paprika (affiliate link), plus an optional bit of sharp paprika if you’d like.
  3. Saute until the onions are lightly browned.
  4. Add the browned onions to the crockpot, putting them over and around the browned roast. I used a Crock-Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe.
  5. Then add roasted red pepper slices, canned tomatoes, and beef stock, which was reduced as it deglazed the pan the onions were browned in.
  6. Cook on high for about 4 hours, then follow instructions below to make the gravy and finish the dish.

Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy

Make it a Low-Carb Meal:

This would be amazing with The Best Easy Cauliflower Rice with Garlic and Green Onion for a low-carb meal!

More Tasty Beef for Dinner!

Slow Cooker Beef Recipes Photo Index Page ~ Slow Cooker or Pressure Cooker
Slow Cooker Low-Carb Mediterranean Beef Stew ~ Kalyn’s Kitchen
Slow Cooker Beef Gyros ~ 365 Days of Slow Cooking
Ground Beef and Sauerkraut Low-Carb Soup ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb CrockPot Hungarian Pot Roast

Low-Carb CrockPot Hungarian Pot Roast

Yield Makes 8 servings
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

This fantastic Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy is an amazing low-carb meal.

Ingredients

  • 2 T olive oil. divided
  • 1 beef roast, about 3 pounds (see notes)
  • 1 T steak seasoning
  • 2 yellow onions, cut into slices at least 1/2 inch thick
  • 2 T sweet Hungarian or Spanish paprika (or more)
  • 1/2 tsp. sharp Hungarian paprika or smoked Spanish paprika (optional, but good)
  • one 12 oz. jar roasted red bell peppers
  • one 14.5 oz. can petite diced tomatoes with juice (see notes)
  • 2 cups homemade beef stock or low-sodium beef broth
  • fresh ground black pepper to taste
  • 1 cups sour cream

Instructions

  1. Trim desired amount of visible fat from roast, then rub roast on all sides with steak seasoning.
  2. Heat 2 tsp. olive oil in heavy frying pan, add roast and brown well on all sides. (Don’t rush this step., it may take 15-20 minutes to get the roast nicely browned.)
  3. When roast is well-browned, place in crockpot.
  4. While roast browns, peel onions and cut into slices at least 1/2 inch thick.
  5. Heat additional 1 T olive oil in pan, then add onions and paprika (affiliate link) and saute onions until lightly browned, turning often to brown all the onion slices.
  6. Put onions in crockpot on top of and around the roast.
  7. Add 2 cups homemade beef stock to frying pan, scraping off any browned bits and simmering until beef stock is reduced to about 1 cup.
  8. While onions brown and stock reduces, drain jar of roasted red peppers, then cut into lengthwise slices about 1/2 inch thick.
  9. Put sliced peppers and canned tomatoes into crockpot, seasoning with black pepper.
  10. When stock has reduced to about 1 cup, pour over top of crockpot ingredients.
  11. Cook on high for about 4 hours, or until roast feels tender when pierced with a fork.
  12. When roast is tender, remove meat, let cool a few minutes, and then cut into thick slices.
  13. While meat cools enough to handle, strain liquid into frying pan (catching the vegetables) and simmer over medium high heat to reduce for gravy.
  14. Add sliced meat and vegetables back into crockpot and keep warm.
  15. When liquid has reduced by about half, whisk in sour cream. (Edit: A reader named Ned left the suggestion to add a small amount of the liquid to the sour cream and whisk together, then whisk that mixture back into the juice in the pan for easier combining without lumps. I think that sounds like a great idea.)
  16. Pour sour cream gravy back over meat and vegetables in crockpot and cook about 20-30 minutes more, or until heated through.
  17. Serve hot.

Notes

I'd use a rump roast or chuck roast for this recipe. I start with a roast that's about 3 pounds, and trim the visible fat.

I used a 3.5 quart Crockpot slow cooker (affiliate link) to make this.

This recipe was created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 186Total Fat: 13gSaturated Fat: 4gUnsaturated Fat: 7gCholesterol: 30mgSodium: 459mgCarbohydrates: 13gFiber: 3gSugar: 9gProtein: 7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served plain, with vegetables and gravy over the meat, this Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy is a great low-carb dish and it would also work for any phase of the South Beach Diet or any other low-glycemic eating plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

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    86 Comments on “Low-Carb CrockPot Hungarian Pot Roast”

  1. Made this many times. Most recently I added whole button mushrooms and served with cauliflower rice.

    • So glad you have enjoyed it! I can’t tell you how many times I have tried to get a better photo for this recipe. But it is just not photogenic, no matter how hard I try. Always tasty though!