Low-Carb CrockPot Hungarian Pot Roast with Sour Cream Paprika Gravy

Ingredients

• 2 tsp. + 1 T olive oil
• 1 rump or chuck roast, about 2.5 pounds
• Generous amount of steak seasoning to rub on roast before browning
• 4 large yellow onions, cut into slices at least 1/2 inch thick
• 2 T sweet Hungarian or Spanish paprika, or more
• 1/2 tsp. sharp Hungarian paprika or smoked Spanish paprika
• 1 jar roasted red bell peppers
• 1 can diced tomatoes with juice
• 2 cups homemade beef stock or low-sodium beef broth
• Fresh ground black pepper to taste
• 1 1/2 cups sour cream

Directions

1. Cut away as much visible fat from the roast as you like, then coat every side with the steak seasoning. Warm 2 tsp. olive oil in a heavy frying pan, set the roast in the pan, and sear it thoroughly on every side. Take your time here, since a good brown crust may need 15-20 minutes. Once the roast is deeply browned, transfer it to the crockpot.
2. As the beef is browning, peel the onions and slice them at least 1/2 inch thick. Add the remaining 1 T olive oil to the same pan, then stir in the onions and paprika. Cook, turning the onion slices often, until they pick up a light brown color. Spoon the onions into the crockpot, arranging them over and around the roast.
3. Pour 2 cups homemade beef stock into the frying pan, scraping up the browned bits from the bottom, and let it simmer until the stock cooks down to about 1 cup. Meanwhile, as the onions cook and the stock reduces, drain the roasted red peppers and slice them lengthwise into pieces about 1/2 inch thick.
4. Add the sliced peppers and the canned tomatoes to the crockpot, then season with black pepper. When the stock has reduced to about 1 cup, pour it over everything in the crockpot.
5. Cook on high for about 4 hours, until the roast is tender when you test it with a fork. Transfer the meat out of the crockpot, let it cool briefly, and cut it into thick slices.
6. While the meat cools enough to handle, pour the cooking liquid through a strainer into the frying pan, keeping the vegetables. Simmer the liquid over medium high heat so it can reduce for the gravy. Return the sliced beef and vegetables to the crockpot and keep them warm.
7. Once the liquid has cooked down by about half, whisk in the sour cream. For easier mixing, whisk a small amount of the hot liquid into the sour cream first, then whisk that mixture back into the pan.
8. Pour the sour cream gravy over the meat and vegetables in the crockpot. Cook about 20-30 minutes more, until everything is heated through. Serve hot.