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from above dutch oven Hungarian pot roast with tomato-rich gravy

Dutch Oven Hungarian Pot Roast with Tomato-Rich Gravy.

Amber Bondar
This simple ingredient Dutch oven Hungarian pot roast with tomato-rich gravy is a delicious comfort food meal. Braised roast cooks slowly in the Dutch oven with paprika and caraway seasoning the tomato juice gravy. Thickened and served over the cooked pot roast this makes a delicious hearty meal any day of the week. Plus its freezer friendly!
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Prep Time 15 minutes
Cook Time 4 hours
Course Main Course
Cuisine American, Canadian
Servings 8
Calories 494 kcal

Equipment

  • Dutch Oven
  • bowl
  • measuring cup
  • Tablespoon
  • Teaspoon
  • Tongs
  • knife

Ingredients
  

  • 4 lb Beef Chuck Roast (1.80kg)
  • ¼ Cup All-Purpose Flour
  • 1 Tsp Salt
  • ¼ Tsp Black Pepper
  • 3 Tbsp Butter
  • 2 Cups Tomato Juice
  • 2 Med Onions Peeled And Quartered
  • 1 Tbsp Paprika
  • 1 Tsp Caraway Seeds
  • 2 Tbsp Cornstarch
  • 1 Tbsp Cold Water

Instructions
 

  • In a bowl mix the flour with the salt and pepper.
    ¼ Cup All-Purpose Flour, 1 Tsp Salt, ¼ Tsp Black Pepper
  • Add the beef roast and dredge with flour mixture.
    4 lb Beef Chuck Roast
  • Heat Dutch oven on medium-high heat with three tablespoons butter.
    3 Tbsp Butter
  • When butter foams add meat. Use tongs to sear the roast on all sides including end caps. 1-2 each side.
    4 lb Beef Chuck Roast
  • Add the cut onion around the roast.
    2 Med Onions
  • Measure and pour the tomato juice over the roast.
    2 Cups Tomato Juice
  • Measure and add the paprika and caraway mixing into juice.
    1 Tbsp Paprika, 1 Tsp Caraway Seeds
  • Heat until it reaches a bowl. Then reduce heat to simmer for 3-4 hours covered.
  • Check the roast part way through and roll over in the liquid if any is sticking out.
  • Continue to cook until the meat is fork tender.
  • Remove cooked roast from the pot and set aside on plate.
  • Mix the cornstarch with the water to make a slurry.
    2 Tbsp Cornstarch, 1 Tbsp Cold Water
  • Slowly pour the slurry into the tomato-rich gravy and allow to thicken before removing from heat.
  • Serve gravy over slices of pot roast. Enjoy.

Nutrition

Calories: 494kcalCarbohydrates: 11gProtein: 45gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 169mgSodium: 342mgPotassium: 970mgFiber: 1gSugar: 3gVitamin A: 867IUVitamin C: 13mgCalcium: 58mgIron: 5mg
Keyword Barbecue beef, Dutch Oven, entree, Pot Roast, Tomato Gravy
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