Recipes and Cooking Pot Roast Paprikash 3.9 (8) 1 Review Smoked paprika, fairly new to the culinary scene, adds an incredible depth of flavor to this classic Hungarian dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 5, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Slow Cook Time: 10 hrs Total Time: 10 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 2.5 pound beef rump roast 2 tablespoon paprika ½ teaspoon smoked paprika 1 14.5 ounce can diced tomatoes, undrained 1 14.5 ounce can beef broth 3 medium onions, halved and cut into 1/2-inch slices 3 large carrots, coarsely chopped 1 12 ounce jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips ¼ cup water 2 tablespoon cornstarch 1 8 ounce carton sour cream Salt Ground black pepper 4 ounce dried medium noodles ¼ cup butter ⅓ cup snipped Italian (flat-leaf) parsley Directions Trim fat from meat; cut meat into four pieces. Place meat in a 4- to 5-quart slow cooker. In a small bowl combine paprika and smoked paprika. Sprinkle paprika mixture over beef. Top with tomatoes, broth, onions, carrots, and sweet peppers. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Using tongs, transfer meat to a cutting board. Use two forks to pull meat apart into coarse shreds. Skim fat from cooking liquid. Stir meat back into cooker. Set cooker on high-heat setting. In a small bowl whisk together the water and cornstarch. Stir cornstarch mixture into mixture in cooker. Cover and cook for 30 minutes more. Stir in sour cream. Season to taste with salt and black pepper. Meanwhile, cook noodles according to package directions; drain. Toss with butter. Serve meat mixture over noodles. Sprinkle with parsley. Rate it Print Nutrition Facts (per serving) 523 Calories 28g Fat 35g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 523 % Daily Value * Total Fat 28g 36% Saturated Fat 13g 65% Cholesterol 136mg 45% Sodium 590mg 26% Total Carbohydrate 35g 13% Total Sugars 6g Protein 34g Vitamin C 93.3mg 467% Calcium 90.9mg 7% Iron 5mg 28% Potassium 911mg 19% Folate, total 100.8mcg Vitamin B-12 4mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.