Hungarian Pot Roast

• 1 chuck roast Lean,, 3-4 lb
• 1 1/2 teaspoons paprika
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil
• 1/2 cup water
• 1 bay leaf
• 1 onion sliced
• 8 carrots peeled and sliced into 1 1/2 in. chunks
• 8 ounces tomato sauce Hunt's, with Mushrooms
• 1 clove garlic minced
• 1/2 teaspoon onion salt
• 1 cup sour cream optional

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

chuck roast lean, paprika, salt, pepper, vegetable oil, water, bay leaf, onion, carrots, tomato sauce, garlic, onion salt, sour cream

Taken from www.yummly.com/recipe/Hungarian-Pot-Roast-1658376 (may not work)