Hungarian Pot Roast
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This super-flavored pot roast recipe has been on the top twenty "most wanted" lists at the Hunt-Wesson® test kitchen for over 20 years.
INGREDIENTS
1 (3 to 4-pound) lean chuck or rump roast
1-1/2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons pure vegetable oil
1/2 cup water
1 bay leaf
8 to 10 small whole white onions
8 small carrots, pared
2 (8-ounce) cans Hunt's® Tomato Sauce with Mushrooms
1 clove garlic, minced
1/2 teaspoon onion salt
2 tablespoons minced parsley
1 cup sour cream, optionalTrim excess fat from meat. Sprinkle with paprika, salt, and pepper. Brown in oil in a Dutch oven over medium heat. Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. Skim off fat.
Place onions and carrots around meat. Add Hunt's® Sauce, garlic, and onion salt. Cover; simmer 50 to 60 minutes longer until meat and vegetables are tender. Remove bay leaf. Add parsley.
Just before serving, remove from heat and gradually stir in sour cream, if desired.
Makes 6 to 8 servings