Description
This hearty Hungarian Pot Roast is full of flavor and is perfect for a comforting dinner.
Ingredients
Scale
- 2 T olive oil, divided
- 1 beef chuck roast, about 3 pounds after trimming
- 2 T steak seasoning
- 1 large onion, chopped
- 2 T sweet Hungarian paprika (or more)
- 1/2 tsp. sharp Hungarian paprika (also called Hot Paprika, this is optional, but good)
- 1 jar (12 oz.) roasted red bell peppers, drained and chopped
- 1 can (14 oz.) petite diced tomatoes, drained
- 1 cup beef broth
- Fresh ground black pepper to taste
- 1 cup sour cream
Instructions
- Trim fat and unwanted parts from the chuck roast; my roast was about 3 pounds after trimming.
- Rub the roast with steak seasoning.
- Heat 1 tablespoon olive oil in a large frying pan and brown the meat well.
- Add the rest of the olive oil to the Instant Pot, use SAUTE, MEDIUM HEAT and brown onions.
- Add the paprika after the onions are lightly browned and cook a few minutes more.
- Then add the drained petite diced tomatoes and one cup beef stock to the Instant Pot.
- Use a non-metal turner to scrape the bottom to be sure onions aren’t stuck on, then add the browned pieces of chuck roast to the Instant Pot.
- Season with some black pepper.
- Set Instant Pot to MANUAL, HIGH HEAT, 40 minutes.
- When it finishes cooking, let it NATURAL RELEASE for 20 minutes, then release the rest of the pressure.
- Remove meat to a cutting board. (You might want to cover with foil to keep it warm.)
- Remove about 1/3 cup of the liquid, let it cool for a minute or two, and then whisk it into the sour cream.
- Set the Instant Pot to SAUTE, MEDIUM HEAT and start simmering to reduce the liquid in the pot. Simmer for about 5 minutes.
- Drain the jar of roasted red peppers, finely chop, and add them to the Instant Pot to be part of the sauce.
- When liquid has reduced by a little less than half, turn off Instant Pot and let the liquid cool for several minutes.
- While the sauce cools, slice meat and arrange on a serving plate.
- When sauce has slightly cooled, stir the sour cream mixture into ingredients in the Instant Pot to make the sauce.
- Serve the Hungarian Pot Roast hot, with the sauce either spooned over the meat or on the side.
Notes
- Consider adding more paprika for a stronger flavor.
- Freshly ground black pepper enhances the taste but adjust to your preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Instant Pot
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg