Hungarian Pot Roast

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 4 lbs outside round roast
• 2 tablespoons oil
• 2 cups onions, sliced
• 1 (15 ounce) can tomato sauce
• 1 cup water
• 1/4 cup packed brown sugar
• 1/4 cup vinegar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons worcestershire sauce
• 1 tablespoon spanish paprika

Recipe

• 1 brown all sides of roast in the oil in a dutch oven.
• 2 remove meat and stir onions until just starting to brown.
• 3 pour in 1/4 cup of water or wine to deglaze the pan.
• 4 add all the other ingredients.
• 5 note: i specified spanish paprika because it is less hot. if you use hungarian paprika use half the amount.
• 6 place roast back in dutch oven and spoon some of the sauce over it.
• 7 simmer at low heat, turning every half hour for about 4 hours.
• 8 serve with cooked noodles.
• 9 if you use steak or short ribs, cut time to 2 hours.
• 10 if you use regular short ribs, make it the day before and put in fridge. next day, take all the fat off the top and reheat.