Make Ahead

Braised Hungarian Pot Roast

October  1, 2009
2 Ratings
  • Serves 4-6
Author Notes

A friend of mine threw this dish together years ago while we were spending the week end at her summer cabin. The cabin was nothing to write home about so I assumed this dish would be the same. I was totally wrong - the roast turned out to be wonderful. I started making the pot roast dish years later with some changes. I braise the roast in the oven instead of stove top and also add potatoes instead of egg noodles - don't get me wrong, the egg noodles are great, however, nothing soaks up gravy like potatoes. Note: There is no need to use beef stock and/or red wine for this recipe - between all the ingredients (especially the paprika), the gravy you get from this dish can stand on its own. —eleonore

What You'll Need
  • 4-5 pounds chuck roast (I prefer boneless)
  • 3 cups water
  • 3 tablespoons olive oil
  • 2 large yellow onions - peel and chop
  • 2 pounds carrots - peel, rinse and cut into 2" pieces
  • 8 medium size yukon gold potatoes - peel, rinse and leave whole
  • 2 tablespoons sweet paprika
  • 1 tablespoon kosher salt
  • 12 dried pitted prunes
  • 2 medium tomatoes - rinse and cut up
  • 3 tablespoons flour
  • 1 Dutch Oven
  1. Heat olive oil in Dutch Oven. While oil is heating, dust the meat with flour and brown on both sides.
  2. Remove meat from pot and saute onions (don't forget to scrape bottom of pot while browning onions)
  3. After onions are lite brown, add 2 cups water and again scrape everything loose from bottom of pot.
  4. Now add paprika, salt, prunes, tomatoes and incorporate into liquid.
  5. Return meat to pot and add remaining 1 cup of water. Cover pot with lid or aluminum foil and put into 325 degree oven for 3-1/2 to 4 hours. I usually check on the dish a couple of times during braising. At the end of braising time, meat should be fork tender.
  6. Remove pot and put in carrots and then potatoes - using a spoon, pour some liquid over everything. Again, cover with lid or foil, but leave a slight opening for steam to escape and gravy to get a little thicker. Braise for another hour. Everything should be done - check for additional seasoning and doneness.
  7. Serving suggestion - using large platter, place meat in center surrounding it with carrots and potatoes and of course top everything with the gravy. Put extra gravy in a small bowl if someone wants more. I usually want more gravy for my potatoes - I mash them up with my fork and pour gravy on top.

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  • thi
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    chef lew

3 Reviews

thi October 12, 2014
I am making this right now with potatoes. But I am curious if I were to use egg noodles- how would the preparation differ?
chef L. February 3, 2013
Fine and simple flavorful recipe. I added a handful of chopped oregano. And the gravy is perfect as structured, that is, no need for broth. This goes into the rotation.
ADRIENE October 3, 2009
I am her daughter and grew up eating this dish, and I must say it was always one of my favorites! I always ate this dish in a bowl so I could use a spoon to eat it with as much gravy as possible....delicious.