POT ROAST PAPRIKASH

1 2 1/2-lb beef rump roast

2 tbsp paprika

1/2 tsp smoked paprika

1 can (14.5 oz) diced tomatoes, undrained

1 can (14.5-oz) beef broth

3 medium onions, halved and cut into 1/2-inch slices

3 large carrots, coarsely chopped

1 jar (12-oz) jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips

1/4 cup water

2 tbsp cornstarch

1 carton (8-oz) sour cream

Salt and pepper to taste

4 oz dried medium noodles

1/4 cup butter

1/3 cup snipped Italian (flat leaf) parsley

Trim fat from roast and cut meat into four pieces. Place meat into a 4 to 5-quart slow cooker. Combine paprika and smoked paprika, sprinkle over the meat. Top with tomatoes, broth, onions, carrots, and sweet peppers. Place cover on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

Transfer meat to a cutting board. Using two forks, pull meat apart into coarse shreds. Skim fat from the cooking liquid. Stir meat back into the cooker. Set cooker on high.

In a small bowl, whisk together the water and cornstarch until smooth. Stir the mixture into the cooker. Cover and cook 30 minutes more. Stir in the sour cream and season to taste with the salt and pepper.

Meanwhile, cook noodles according to package directions, drain. Toss with the butter. Serve the roast over the noodles. Sprinkle each serving with some parsley.

the file photo