Dutch Oven Hungarian Pot Roast with Tomato-Rich Gravy.

​Beef it’s what’s for dinner. But this time, we are shaking it up with a Dutch Oven Hungarian Pot roast with a tomato-rich gravy that’s out of this world delish! The chuck roast slow stews in a blend of spices with the tomatoes for a flavorful, hearty dinner the whole family will love. I mean gravy. It doesn’t matter how you serve it; it is a rich sauce or gravy that makes a regular old meal exciting. And this one is definitely one you will want to have on repeat for your family dinners. 

Years ago, I would travel the roads with my Gran when she was in town, and that’s how I first discovered caraway seeds. On a trip to a cheese factory, we purchased a small brick for lunch on the road. In the cheese were caraway seeds. I took one bite and was hooked. You’re either a lover or hater of caraway, much the same as cilantro. It’s got a distinctive flavor that is out of the ordinary for Canadian cooking. This is why my world opened up that day to the earthy, slightly peppery notes of the caraway seed. Its aroma is unmistakable and goes so well in this dish. 

Although this recipe is made in the Dutch Oven, it can also be made in a crock pot. To make the beef nice and tender, simply extend the cooking time to 6-8 hours. 

​Love a good roast but not in the mood for something fiddly? Try my simple roast with garlic and root vegetables in the Dutch oven. It’s roasted in the oven for easier dinner prep.

Why You Will Love This Dutch Oven Hungarian Pot Roast

It’s Simple to Prep. It takes only a few minutes to prep and get this ready for a nice long slow cook on the stovetop, freeing you up to relax before making the rest of the meal.

Incomparable Flavor. The richness of the tomato gravy is incomparable to anything else. It’s seasoned with lots of paprika and caraway seeds, making it a truly yummy ethnic dish. 

Simple Ingredients. With a few key ingredients, you can braise this tough cut of meat to perfection. The spices give it an incredible depth of flavor that you can even enjoy the next day. 

Let’s Get Started On This Dutch Oven Hungarian Pot Roast

First, what the heck is a pot roast? How is it different from a plain old roast? As the name implies, we make a pot roast in a covered pot. In this case, it’s our Dutch oven. A roast, on the other hand, can be baked in any dish in the oven or slow cooker. 

A pot roast like this Hungarian pot roast is first seared to create a caramelized crust, then seasoned well and slow-cooked in some liquid to break down the tougher cut of meat. In this instance, we use a chuck roast, although you can also use a round.

So, let’s begin. Take out your Dutch oven and a large bowl. In the bowl, combine a quarter cup of flour, a teaspoon of salt, and a quarter teaspoon of black pepper. Mix that together well, and then dredge the roast in it. That means you will thoroughly coat the meat with the flour mixture. 

Add three tablespoons of butter to the Dutch oven and begin to heat on medium-high heat. You are waiting for the butter to start foaming. Once it has started to foam, it’s hot enough to sear the meat. Using tongs to move the meat in the Dutch oven, allow each side to sear, including the end caps, for a minute to two. The sides will be seared properly when they have a nice crust on them. You want to do this gently when lifting with tongs so as not to rub off the flour mixture. 

When all sides are sufficiently seared, you will add two cups of tomato juice, two peeled and quartered onions, and the paprika and caraway seeds. Bring this to a boil before covering. Reduce the heat on the stove to low heat so it simmers. Be sure the pot remains hot enough to cook the meat and let simmer on the stove covered for 3-4 hours or until the meat has become tender. You will know when it’s tender because you can easily peel some of the roasted meat off with a fork. 

When done, remove the meat to a plate and then make a cornstarch slurry with two tablespoons of cornstarch and a bit of water to dissolve the starch. Then, slowly pour the slurry into the tomato-rich gravy and mix well. It will thicken pretty quickly, and you can then serve the meat sliced with the rich gravy poured over top. This dish is well suited to noodles, dumplings, or mashed potatoes. 

Ingredients:

Beef Chuck Roast: This recipe requires a good four-pound chuck or round roast. These tougher cuts are ideal for pot roasts.

All-Purpose Flour: Used to dredge the roast, the flour helps caramelize it while searing and holding in moisture during cooking. The addition of flour also works as a thickening agent in the gravy.

Salt: Highlights the beef’s natural taste.

Black Pepper: Works with the salt as the base seasoning for the beef.

Tomato Juice: This is the base for the rich tomato sauce. When mixed with the meat juices, it adds a nice deep red color to the gravy.

Onions: These add flavor to the sauce as it cooks, making the gravy more robust. Additionally, adding them quartered gives a textural component to the dish when served over the beef.

Paprika: This vibrant red spice is often thought to be too mild to impart much flavor. However, in this instance, I’ve used a considerable amount, which does, in fact, add sweetness and depth to the tomato-rich gravy.

Caraway Seeds: These tiny crescent-shaped seeds impart a lot of flavor and aroma to the dish. Because they are cooked directly in the sauce, their aromatic oils are released, adding flavor to the finished dish.

Cornstarch: If you read many of my articles, you would have realized I am team cornstarch. As a mother who cooks a lot, I appreciate its ability to thicken things without the time it takes to cook out a proper roux made with flour.

Water: The water is used to dissolve the cornstarch so it can be easily mixed into the gravy without lumps.

Substitutions And Add-Ins For This Hungarian Pot Roast 

Beef Chuck Roast: A beef round roast or any tougher cut, such as brisket or shank, will also work.

​All-Purpose Flour: You can omit the dredging of the meat but will likely need to increase the cornstarch slurry at the end by one-half tablespoon to achieve the proper thickness. Also, your meat may not get the same nice crust on it before the braising happens.

Salt: This can be omitted if you closely watch your salt intake.

​Black Pepper: If you don’t have regular black pepper on hand, you can substitute white pepper or a few peppercorns for it in the sauce.

Tomato Juice: I used this brand of tomato juice because you can buy it in half-full-sized cans, which is better when you don’t need a lot. You can also use stewed diced tomatoes instead, but you may need to add a bit of broth if it cooks down too much.

Onion: Can be replaced by shallots.

Paprika: This is a fundamental spice in Hungarian cooking and should remain so. It’s important to note that this is sweet paprika, not smoked or hot paprika.

Caraway Seeds: If you don’t have them, you can substitute cumin seeds or fennel. These have similar flavors but are not entirely the same. They may work best for someone who doesn’t like caraway specifically, though.

Cornstarch: This slurry can be replaced with a flour and water mixture instead. However, you will want to cook the mixture, stirring constantly, until it thickens. It’s also a lot harder to mix in a flour slurry without ending up with lumps in some form or another.

Water:-Remains-

Expert Tips, Serving And Storing Suggestions For The Dutch Oven Roast

Tip #1: Don’t Rush the Searing. Searing is where the magic begins! Take your time to get that beautiful crust on your chuck roast. A hot Dutch oven is critical here—wait for the butter to foam before adding the meat. The crust adds to the overall flavor while locking in the juices. If you rush this step, you might miss out on that rich, deep flavor that makes this pot roast special.

Tip #2: Season Generously. Don’t shy away from seasoning your pot roast! Beyond just the flour mixture, ensure your chuck roast is generously seasoned with salt and pepper before dredging. The seasoning needs to penetrate the meat to elevate its flavor, especially since we’re working with a tougher cut that benefits from long, slow cooking. Also, when you add your paprika and caraway seeds to the pot, stir everything to distribute those spices evenly throughout the dish. This step is essential for ensuring each bite is flavorful, making your pot roast memorable.

Tip #3: Make a Simple Gravy. After your pot roast is cooked and tender, focus on the gravy. To thicken it, mix two tablespoons of cornstarch with a bit of cold water until dissolved. Slowly add this slurry to the hot tomato gravy while stirring. It will thicken quickly, giving you a rich sauce to pour over the sliced meat. This simple step will enhance your dish, making it perfect for serving over noodles, dumplings, or mashed potatoes.

Serve this pot roast recipe for your next family dinner when comfort food is needed. The Dutch oven pot roast goes really well with egg noodles, baking powder dumplings stewed in tomato gravy, or simple mashed potatoes. If serving with noodles, there’s enough of that tomato-rich gravy to add a nice crusty bread to the dinner table, too. Any way you serve this simple dish, you are sure to enjoy it.

To store leftovers, let them cool completely before covering them in the fridge. It’s best to store things that have tomato juice in them in something other than metals to avoid reactivity to the acid in the juice, which can really wreck the sauce’s flavor. 

The roast meat and sauce can be frozen for use later. Cool them both completely before putting them in a freezer-safe container. They will keep well frozen for up to three months. To enjoy the beef roast later, simply let it thaw in the fridge overnight and then reheat. It’s perfect for when you want something a little different for your next work lunch.

​Did you have this delicious Hungarian pot roast? I would love to hear your thoughts on it. Did you add or remove any of the recipe’s ingredients? Please rate and comment on any substitutions you used. I always love hearing about your cooking experiences. And as always, Happy Cooking!