Kalyn's Kitchen

Slow Cooker Hungarian Pot Roast

Slow Cooker Hungarian Pot Roast is an amazing recipe with so many good memories of enjoying the leftovers for me! If you’re a fan of Hungarian ingredients like tomatoes, peppers, paprika, and sour cream you have to try this recipe!

PIN Slow Cooker Hungarian Pot Roast to try it later!

Slow Cooker Hungarian Pot Roast finished pot roast on plate with sour cream gravy

The first time I made this Slow Cooker Hungarian Pot Roast, 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 until all my co-workers wanted to try the recipe. Since then, I’ve made this over and over through the years. 

Of course the recipe has its origins in Goulash or Gulyas, a Hungarian dish 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! If you prefer the Instant Pot, check out the recipe for Instant Pot Hungarian Pot Roast!

What ingredients do you need for this recipe?

  • olive oil
  • beef chuck roast
  • steak seasoning
  • onion
  • sweet Hungarian paprika 
  • sharp Hungarian paprika (optional, but good)
  • jar of roasted red bell peppers
  • canned petite diced tomatoes
  • beef broth
  • fresh ground black pepper to taste
  • sour cream

What kind of Paprika did I use?

I’m a HUGE fan of Szeged Paprika (affiliate link) and I use both Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link) in this recipe. But if you don’t have that brand, try to use authentic Hungarian paprika. It will make a big difference in the flavor.

What Slow Cooker Did I Use?

I made this recipe in the six-quart Ninja Slow Cooker (affiliate link), but any large oval slow cooker will be fine.

Slow Cooker Hungarian Pot Roast process shots collage

How to Make Slow Cooker Hungarian Pot Roast:

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

  1. I used a large chuck roast, about 3.5 pounds after trimming.
  2. Rub the roast with steak seasoning. 
  3. Brown the meat well in olive oil before putting it in the slow cooker.
  4. Add a bit more oil and brown onions, adding paprika after the onions are lightly browned and cook a few minutes more. (Through the years I’ve come to prefer chopped onions instead of slices; take your choice on that!) 
  5. Add the browned onions to the crockpot, putting them over and around the roast.
  6. Then add chopped roasted red pepper, drained petite dice tomatoes, and one cup beef stock.
  7. Cook on high about 4 hours, or until roast feels tender when pierced with a fork.
  8. When roast is tender, remove meat to a cutting board. (You might want to cover with foil or put it back into the slow cooker to keep it warm.)
  9. Strain liquid into frying pan (catching the vegetables) and start to simmer over medium high heat to reduce for gravy. (If you use finely chopped onions and finely chopped peppers, you can skip the straining and just have a chunky sauce.)
  10. Remove about 1/3 cup of the liquid, let it cool slightly, and then mix it into the sour cream.
  11. When liquid has reduced by about half, whisk in the sour cream mixture to make the sauce. 
  12. Slice meat and serve with the sauce, either spooned over the meat or on the side. Serve hot.

Slow Cooker Hungarian Pot Roast with beef sliced on plate and sauce served on the side

Make it a Low-Carb Meal:

This would be amazing with Easy Cauliflower Rice with Garlic and Green Onion or Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for a low-carb meal!

More Tasty Beef for Dinner!

Slow Cooker and Instant Pot Beef Recipes ~ Slow Cooker or Pressure Cooker
Slow Cooker Mediterranean Beef Stew 
Instant Pot Corned Beef with Creamy Horseradish Sauce
Instant Pot All-Beef Ancho and Anaheim Chili

Weekend Food Prep:

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

Slow Cooker Hungarian Pot Roast finished pot roast on plate with sour cream gravy

Slow Cooker Hungarian Pot Roast

Yield 8 servings
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes

This fantastic Slow Cooker Hungarian Pot Roast is a low-carb treat that I've been making for years!

Ingredients

  • 2 T olive oil, divided
  • 1 beef chuck roast, about 3.5 pounds after trimming
  • 2 T steak seasoning
  • 1 large onion, chopped
  • 2 T sweet Hungarian paprika (or more)
  • 1/2 tsp. sharp Hungarian paprika (optional, but good)
  • one 12 oz. jar roasted red bell peppers, drained and chopped
  • one 14.5 oz. can petite diced tomatoes, drained
  • 1 cup beef broth
  • fresh ground black pepper to taste (see notes)
  • 1 cup sour cream

Instructions

  1. Trim desired amount of visible fat from roast, then rub roast on all sides with steak seasoning.
  2. Heat 1 tablespoon olive oil in heavy frying pan, add roast and brown well on all sides. (Don’t rush this step; browning the meat adds flavor.)
  3. When roast is well-browned, place in the slow cooker.
  4. While roast browns, drain tomatoes, drain and finely chop roasted red peppers, and chop onion.
  5. Heat additional 1 T olive oil in pan, then add onions and saute onions until lightly browned. Add paprika (affiliate link) and cook a minute or two longer.
  6. Put onions in crockpot on top of and around the roast.
  7. Put chopped peppers and drained canned tomatoes into crockpot, seasoning with black pepper.
  8. Pour the beef stock over top of crockpot ingredients.
  9. Cook on high for about 4 hours, or until roast feels tender when pierced with a fork.
  10. When roast is tender, remove meat to a cutting board. (You might want to cover with foil or put it back into the slow cooker to keep it warm.)
  11. Strain liquid into frying pan (catching the vegetables if desired) and start to simmer over medium high heat to reduce for gravy. (If you use finely chopped onions and finely chopped peppers, you can skip the straining and just have a chunky sauce.)
  12. Remove about 1/3 cup of the liquid, let it cool slightly, and then mix it into the sour cream.
  13. When liquid in the pan has reduced by about half, whisk in sour cream mixture to make the sauce. 
  14. Slice meat and serve with the sauce, either spooned over the meat or on the side. Serve hot.

Notes

I'd use chuck roast for this recipe. The roast I used was about 3.5 pounds after trimming.

I used steak rub that had some salt so I didn't add more, but add a little salt if you prefer.

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Slow Cooker Hungarian Pot Roast square image of beef with sour cream gravy

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served plain, with vegetables and gravy over the meat, this Hungarian Pot Roast is a great low-carb dish and it would also work for any phase of the original South Beach Diet. You might want to use a leaner cut of beef and use reduced-fat sour cream if you’re strictly following South Beach.

Find More Recipes Like This One:
Use Slow Cooker Recipes to 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 for Slow Cooker / Pressure Cooker Recipes on my other site!

Historical Notes for this Recipe:
This Hungarian Pot Roast recipe was first posted in 2012. The recipe was updated with better photos and slightly-improved instructions in January 2021.

Slow Cooker Hungarian Pot Roast Pinterest Image

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    88 Comments on “Slow Cooker Hungarian Pot Roast”

  1. Jennie, so glad you liked it. This is one of my favorites too!

  2. hi! just made this yesterday and i thought it was amazing! the sour cream and paprika gravy was delicious:) going to be making your leftover roast beef italian stew tonight. just starting back on sb again and i'm so thankful to have your food blog to come to for fantastic, tasty & healthy recipes. thanks!! jennie:)

  3. This is one of my favorites. It actually raises my appetite.
    This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend!

  4. Jon, so glad you enjoyed this. Definitely it’s one of my favorites.

    Thanks also for the advice about how to print just the recipe. Your method will definitely work, but I’m thinking about adding that feature after I’m retired. It’s labor intensive (I would have to copy every recipe by hand) but I think people would like it. If I do convince myself to do it, I’ll start with the newest recipes and work my way back. I’m guessing it will take a few months to get all the blog done, but I think people will like it.

  5. This is indeed a delicious recipe (as are virtually all of your recipes that my wife and I have tried — thanks for injecting some great variety into our dinner menus!)…

    I’d also like to respond to the “printing only the recipe” question. In either Internet Explorer or Mozilla Firefox, use your mouse to highlight just the recipe section, then instead of clicking the print button, select File, Print from the menu, and then click on the “Selection” option and click OK. This prints only what you have highlighted on the page.

  6. Anonymous, glad to hear you liked it, even without the step of reducing the broth.

  7. Had this cooking in the crock pot all day on low (10 hours) So good to come home to the aroma of this! Heck, I put it together last night and my husband was salivating just from the prep! Anyway, the roast was so tender I only needed a fork to cut it! We had to go somewhere right after dinner tonight so I didn’t have time to reduce the broth and add sour cream, etc. So we just poured the broth over our beef. Then I saved the rest and am going to use it as a base in a cabbage/beef soup I will make later this week. That broth is so rich and delicious!!! Thank you for this recipe.

    And coming from a family of teachers–good luck with your conferences!

  8. Ned, great suggestion, thanks! Will edit the recipe to add your idea.

  9. This is an awesome recipe. I have one suggestion, about adding the sour cream.

    I found that when I add the sour cream directly to the stew juice, it gets lumpy and is hard to fully and smoothly combine with the juice.

    However, if you add a small amount (quarter to half a cup) of juice to the sour cream, and whisk that first, then the sour cream combines with the rest of the juice very smoothly with no clots.

  10. Jean, glad to hear you are enjoying the blog. I’m not sure what you mean by “the printing issue?” You should be able to print a recipe without saving it like that? It does sound like a good way to organize your recipes though.

    After I retire I’m hoping to add a feature where you can print only the recipe with no other text, stay tuned.

  11. I LOVE your website! It has been an amazing resource for new dishes in our household. Even my 13 year old son is getting into what I have found on your website for dinner.

    Can I suggest a “work around” for the printing issue. I click on the recipe heading and then hit “PRINT TO PDF.” I then save the PDF version in a Recipe folder I have on my desktop–making sure I have checked the file name when I save it. It is very easy to print from the saved PDF version or just to keep the recipes organized on your computer.

    Atlanta Fan–Jean

  12. Anonymous, that’s amazing because my crockpot seems to me like it cooks too hot. I wish all the crockpot manufacturers would get together and make the temperatures standard. Anyway, very glad to hear you liked the recipe.

  13. We made this the other night–really good. My husband ate tons of it!

    One note: I have a new crockpot and attempted to cook this on low for 7 hours. Not enough time. I had to turn it on High for an additional 1.5-2 hours. So, maybe this is more of a 10-12 hour on low recipe.

    Thanks for the recipe!

  14. Rae, BRILLIANT idea to use slow roasted tomatoes! I’ll have to do that myself next time I make it. Thanks so much for telling me.

  15. Had this for dinner tonight. It’s awesome! I used slow roasted tomatoes that I learned to make on your blog instead of canned tomatoes. Thanks!

  16. lis, hope you like it, and Jeanne, you MUST get a crockpot. That’s an order! (Seriously, you will never regret it.)

  17. Oh my, that looks so good! I don’t own a crockpot, but it might be worth getting one to make this 🙂 You really can’t go far wring with sour cream, paprika and slow-cooked meat…

  18. Kalyn.. can’t tell you how good this looks! I was wondering what I was going to make for Sunday dinner – and I think I just found it! Thanks! 🙂

    xoxo

  19. I’m not sure why but Blogger isn’t sending me the comments in the order people are writing them, so I apologize if it seems like I’m not responding. Every time I go to my dashboard I keep finding comments that haven’t come to my e-mail.

    Jayne, I don’t have a way to save recipes in a folder on my blog, but I recommend using a free service called del.icio.us. I use it all the time and love it. It’s a bookmarking system which lets you save anything you find on the web and put it into categories any way you’d like. Here is my del.icio.us account if you want to see what it’s like. (I save a lot of things I never end up using, but it’s still fun!)

    Mrs. L., it depends completely on your crockpot. The newer ones cook a lot hotter, so if it’s fairly new I’d say only 7-8 hours on low would be enough. I still have some of the very old “slow cooker” type of crockpots which could cook at least 12 hours without the food getting too done, but I think they’re kind of a thing of the past.

  20. Paula, I think I have three Frugal Gourmet cookbooks, and still use them and love them too!