DUTCH OVEN RECIPES: Hungarian Pot Roast Dutch Oven Recipe

Hungarian Pot Roast Dutch Oven Recipe



Hungarian Pot Roast Dutch Oven Recipe

Serves: 6–8

Cook Time: 3–4 hours

Method: Dutch oven slow-braise

Flavor Profile: savory, paprika-rich, aromatic, slightly smoky, tender

Ingredients

For the Roast

  • 3 to 4 lb beef chuck roast (or rump roast; chuck works best for tenderness)

  • 2 tablespoons olive oil or lard (traditional)

  • 2 teaspoons kosher salt

  • 1 teaspoon coarse ground black pepper

  • 1 tablespoon sweet Hungarian paprika (a must!)

  • 1 teaspoon smoked paprika (optional but wonderful)

  • 1 teaspoon caraway seeds (whole; classic Hungarian flavor)

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 1 large green bell pepper, diced

  • 1 large carrot, sliced

  • 1 celery stalk, sliced

  • 1 (14.5 oz) can diced tomatoes or 2 fresh tomatoes, chopped

  • 1 tablespoon tomato paste

  • 2 cups beef broth

  • 1 teaspoon Worcestershire sauce

  • 1 bay leaf

  • ½ teaspoon dried marjoram (classic Magyar herb)

  • ¼ cup red wine (optional)

For Thickening / Finishing (optional)

  • 1 tablespoon flour

  • OR 2 tablespoons sour cream for richness

  • Fresh parsley for serving

⭐ Instructions

1. Season the Beef

  1. Pat the beef dry thoroughly to ensure good browning.

  2. Season all sides with salt, pepper, and a light dusting of paprika.

  3. Let it sit at room temperature for 20–25 minutes—helps browning and even cooking.

2. Brown the Pot Roast

  1. Heat the olive oil or lard in a Dutch oven over medium-high heat.

  2. Sear the roast on all sides until a dark golden crust forms—about 4–5 minutes per side.

  3. Remove the roast and set aside.

Why this matters:
A well–browned crust adds enormous depth and richness to the final sauce.

3. Sauté the Aromatics

  1. Add onions to the pot and cook until soft and lightly golden, 5–7 minutes.

  2. Add garlic and cook 1 more minute.

  3. Stir in the bell pepper, carrot, and celery.

  4. Add the paprika, smoked paprika, caraway seeds, marjoram, and tomato paste.

  5. Stir constantly for 1 minute—this “blooms” the paprika and prevents bitterness.

4. Build the Braising Base

  1. Add the diced tomatoes and stir.

  2. Pour in the beef broth and wine (if using).

  3. Add Worcestershire and bay leaf.

  4. Bring to a simmer.

5. Add the Roast Back to the Dutch Oven

  1. Nestle the browned roast into the simmering sauce and vegetables.

  2. Spoon some of the mixture over the top.

  3. Cover with the Dutch oven lid.

6. Slow-Braise

Place in a 325°F (160°C) oven for:

  • 3 to 3½ hours for chuck

  • 4+ hours for tougher roasts

Turn the roast once halfway through.

The roast is done when:

  • A fork slides in with little resistance

  • The meat is tender enough to pull apart with a spoon

⭐ 7. Thicken & Finish the Sauce (Optional)

Option A – Flour slurry (gravy-style)

  1. Remove roast and set aside.

  2. Mix 1 tablespoon flour with 3 tablespoons broth.

  3. Whisk into the pot and simmer 5–10 minutes until thick.

Option B – Hungarian sour cream finish

  1. Remove roast.

  2. Stir in 2–3 tablespoons sour cream for a silky, creamy sauce.

  3. Do NOT boil after adding sour cream—just gently heat.

Return the roast to the pot or slice/shred and serve with sauce spooned over.

🇭🇺 Traditional Hungarian Flavor Notes

  • Sweet paprika is essential—Hungarian paprika is aromatic and smooth, not harsh.

  • Caraway seeds give the dish its unmistakable Central European signature.

  • Sour cream finishing is common in home-cooking versions (similar to pörkölt or tokány).

⭐ Serving Suggestions

Serve with classic Eastern European sides:

Traditional Hungarian Pairings

American Pot Roast Pairings

  • Roasted root vegetables

  • Rice or pilaf

  • Crusty bread (perfect for the rich sauce)

⭐ Variations

1. Smoky Hungarian Pot Roast

  • Add ½ teaspoon smoked paprika

  • Add 1 teaspoon liquid smoke (optional)

  • Increase tomato paste to 2 tablespoons

2. Spicy Hungarian Pot Roast

3. Hungarian Goulash-Style Roast

  • Add extra onion

  • Add 1 extra cup broth

  • Serve shredded over noodles

4. Rustic Farmhouse Version

  • Add 2 diced potatoes to the pot

  • Add 1 additional carrot

  • Cook as a complete one-pot meal

⭐ Tips for Best Results

  • Use good-quality Hungarian sweet paprika—it’s the foundation of the flavor.

  • Browning the roast is essential for depth.

  • Don’t let paprika scorch; cook briefly when added.

  • Chuck roast is the most reliable cut for tenderness.

  • Braise low and slow—rushing results in tougher meat.

  • For a deep, rich sauce, let the pot roast rest 15 minutes before slicing.

OTHER RECIPES

DUTCH OVEN RECIPES INGREDIENTS:
  • 1 3 to 4 lb. lean chuck or rump roast
  • 1.5 tsp Paprika
  • 2 tsps salt
  • 1/4 tsp pepper
  • 2 Tbs veg. oil
  • 1/2 cup water
  • 1 bay leaf
  • 8 to 10 small whole white onions
  • 8 small carrots, pared
  • 2 8oz cans Hunt's Tomato Sauce with mushrooms
  • 1 clove garlic, minced
  • 1/2 tsp. onion salt
  • 2 Tbs minced parsley
  • 1 cup sour cream (optional)
DUTCH OVEN RECIPES INSTRUCTIONS

Trim excess fat from meat. 
Sprinkle with paprika, salt and pepper.
 Brown in oil in Dutch oven over medium heat. 
Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. 
Skim off fat. 
Place onions and carrots around meat. 
Add Hunt's Sauce, garlic and onion salt. 
Cover; simmer 50 to 60 minutes longer until meat and vegetables are tender. 
Add parsley. 
Just before serving, remove from heat and gradually stir in sour cream, if desired. Makes 6 to 8 servings.

NOTE : adde a quartered onion, instead of the small white ones. Use plain tomato sauce and added slice baby portobellos . Do not use the parsley or sour cream, and add potatoes in.
Served well over egg noodles .

dutch-oven recipes.: double-cheese-french-onion-soup-dutch

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