Pot Roast Paprikash

Serve it either as a “stew” or over some wide egg noodles

• 2.5 lbs Beef Rump Roast
• 2 T Paprika
• 1/2 t Smoked Paprika
• 14.5 oz can diced Tomtoes, undrained
• 14.5 oz can beef broth
• 3 Med Onions (halfed and cut into 1/2″ slices
• 3 Large Carrots, chopped
• 12 oz jar roasted Red sweet Peppers, drained and cut into 1/2″ strips
• 1/4 C water
• 2 T cornstarsh
• 8 oz Sour Cream

Trim fat from the meat and cut into fourths and place in crockpot. Combine Paprikas and sprinke over the meat.

Add the tomatoes, broth, onions, carrots and sweet peppers.  Cook on low for 10 hours.

Skim fat from the top of the liquid. Remove meat from the pot and tear into corse shreds. Return meat to the pot and turn heat to high. Whisk together the water and cornstarch. Stir into the pot, cover and cook for 30 min. Stir in the Sour Cream. Salt & Pepper to taste.