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

This fantastic Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy tastes amazing for a low-carb meal, and this tasty pot roast is also Keto, low-glycemic, gluten-free and South Beach Diet friendly! Use the Diet-Type Index 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. 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

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. Then I put in a bit more oil and added thick sliced onions and a generous amount of sweet paprika (plus an optional bit of sharp paprika if you’d like.) Saute until the onions are lightly browned.

Add the browned onions to the crockpot, putting them over and around the browned roast. I used a 3 1/2 quart crockpot for this recipe. Then add roasted red pepper slices, canned tomatoes, and beef stock, which was reduced as it deglazed the pan the onions were browned in. 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 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 with Sour Cream Paprika Gravy

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

Ingredients:

  • 2 tsp. + 1 T olive oil
  • 1 rump roast, about 2.5 pounds (trim visible fat if there is any)
  • generous amount of steak seasoning (about 1 T) to rub on roast before browning
  • 4 large 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)
  • 1 jar (12 oz.) roasted red bell peppers
  • 1 can (14.5 oz.) diced tomatoes with juice (I like petite dice for this)
  • 2 cups homemade beef stock or low-sodium beef broth
  • fresh ground black pepper to taste
  • 1 1/2 cups sour cream (I used light sour cream, do not use fat free)

Directions:

  1. Trim any visible fat from rump 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 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 used a 3 1/2 quart Crockpot slow cooker to make this.

This recipes created by Kalyn.

All images and text ©

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!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutritional analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy found on KalynsKitchen.com

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83 comments on “Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy”

  1. Pingback: Esterházy Rostélyos - Hungarian Beef Stew - Fearless Fresh

  2. Hi Kalyn. The last time I cooked this, it scorched and burned in the bottom of my crockpot. Is that because my in a newer version? How long would it take to cook it in a dutch oven in the oven. I may want to do this to avoid the "burn". Thanks

    • I'm not sure what would make it scorch in only four hours; I've made this in several different slow cookers and never had a problem like. You might cook a few hours on high and then turn to low if your slow cooker cooks hot. I don't have much experience with cooking things like this in the oven, but I'd use a really low temperature, maybe 325F and start checking after about 3 hours. Hope that helps!

  3. I originally found this recipe on the Facebook page Low Carb Zen, and absolutely loved it. It was a 'put-this-in-the-monthly-rotation' hit with my family. Thanks for posting!

  4. Harmony, so glad you enjoyed it. I've had this on my "take new photos" list for ages now as well! Glad you have been enjoying the blog!

  5. I've had this recipe bookmarked for ages and finally got it on my menu for this week. My husband and I both LOVED it. Such delicious flavor. I used smoked paprika and a flat iron steak (my fave for low and slow cooking) and actually cooked it in my dutch oven instead of the crock pot. It turned out perfect.

    I regularly scope your recipes for healthy whole-food meal ideas and I'm never disappointed!

  6. I don't calculate nutritional information, but if you look at the top under FAQ there is a link for Calorie Count, a site where you can enter the recipe and it will calculate it for you.

  7. Do you know the nutrition facts on this dish? Specifically carbs and calories?

  8. Katherine, so glad you're enjoying the recipes.

  9. The pot roast was delicious last night! In the future, I don't think I'll make the gravy. I didn't really think it was needed. The vegetable sauce was delicious! That will save me a few calories! : ) I am going to serve the leftovers with pasta tonight. Thank you! P.S. I have been making quite a few of your recipes this winter with great success!

  10. Katherine, hope you enjoy and I'm always happy when the recipes appeal to people who aren't following South Beach. That is totally my goal!

  11. I am making this pot roast tonight. The house smells wonderful. I had a big jar of roasted red peppers from Costco to use up and this recipe is perfect. I also love paprika! I am not on South Beach diet but this is wonderful comfort food for a cold winter day here in Michigan. Thanks for sharing! P.S. I am making it in the oven.

  12. Stacey, glad you enjoyed it, and good luck on Phase one. I've lost count of the number of times I've gone back to it!

  13. This was quite delicious! Very happy to have discovered your blog as I've just embarked (again) on Phase 1 and was in need of some interesting new flavor combinations to keep me on track. Many thanks, and I look forward to trying more of your recipes.

  14. Lady2223, I'm assuming you mean low in a slow cooker for 8 hours? I think that should be fine.

  15. If I cook this on low heat, how long will it take to be ready? I wanted to extend the cooking time to 8 hours so it can ocok while I am at work, will it be ok?

  16. Caryn, comments like that make me smile!

  17. Still my go to Pot Roast. The only one my hubby ever wants me to make! I just shared it with two co-workers who smelled my left overs heating up:)

  18. Personally, I don't think browning with a grill would work as well.

  19. Hey, I tried this last time, it was absolutely amazing, however i might've cooked it too long. I couldn't remove the meat without it falling apart. But it was still good!!! Was wondering – Instead of browning meat with pan in the beginning, would it work if I use a grill to brown meat instead? Any suggestions?

  20. Steff, so glad you are enjoying the recipes and finding them useful.

  21. Kayln: What a blessing I found your blog/website on Pinterest! I just started South Beach Diet for the 3-4th time and with your recipes, I will probably be able to stick to it and finally lose the 30 lbs I need to lose. Your Hungarian Beef w/ Paprika Sour Cream Gravy was fabulous. My 8 year old son had three helpings…left nothing for me to bring to work tomorrow 🙂 Thank you for all your efforts to create these wonderful meals and for sharing them. Stephanie

  22. Michelle, so glad to hear it was a hit!

  23. I tried your recipe for dinner tonight and followed it as written with the exception of the timing. I cooked on low for about 8 hours. It was divine. Both my husband and I liked it a lot and even my very picky non-eating meat daughter (7 yrs) liked the flavor. Thank you! I'm sure we will make this a couple of times this winter.

  24. Bill, I used to make this on the weekend and take for my lunch all during the week!

  25. This was delicious!!! I used a London broil which was on sale at my local grocery store and did not use the sharp paprika because I didn't have any and it was not available locally. I do want to try that though. It was so good. Usually, I make something on the weekend, often in the slow cooker, eat it a couple of times in the coming week and freeze extra portions. (I am cooking for one.) But this was so good I ate it every night til it was gone. Loved it!

  26. Caryn, so glad to hear that!

  27. I made this tonight and my partner of 35 years said it was the best Pot Roast I ever made and he was right. He has never been a big pot roast fan since his Mom's was always so tasteless. He always enjoyed my old recipe but asked me if I could please make it this way from now on! Thanks Kayln! BTW we have loved every recipe we have tried of your. Keep them coming!

  28. Thanks for reminding me about Beef Paprikash. Haven't made in a long time and I love it. I just put it on to cook in the pressure cooker and used the ingredients in your recipe. Smells delicious already.

    maynekitty///at///live///dot///com

  29. Yes, I think mushrooms would be delicious in this.

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