Categories: Beef, Crockpot, February2012, Hungarian, Main Dish, SBF, Slow Cooker
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
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I used a 3 1/2 quart Crockpot slow cooker to make this.
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Trim any visible fat from rump roast, then rub roast on all sides with steak seasoning. 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.) When roast is well-browned, place in crockpot.
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While roast browns, peel onions and cut into slices at least 1/2 inch thick. Heat addditional 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. Put onions in crockpot on top of and around the roast. Add 2 cups beef stock to frying pan, scraping off any browned bits and simmering until beef stock is reduced to about 1 cup.
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While onions brown and stock reduces, drain jar of roasted red peppers, then cut into lengthwise slices about 1/2 inch thick. Put sliced peppers and canned tomatoes into crockpot, seasoning with black pepper. When stock has reduced to about 1 cup, pour over top of crockpot ingredients.
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Cook on high for about 4 hours, or until roast feels tender when pierced with a fork. When roast is tender, remove meat, let cool a few minutes, and then cut into thick slices. While meat cools enough to handle, strain liquid into frying pan (catching the vegetables) and simmer over medium high heat to reduce for gravy. Add sliced meat and vegetables back into crockpot and keep warm. 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.) Pour sour cream gravy back over meat and vegetables in crockpot and cook about 20-30 minutes more, or until heated through. Serve hot.