feeds a crowd quick

pot roast paprikash

►make ahead up to 12 hours

Prep: 25 minutes Chill: up to 12 hours Cook: 10 to 12 hours (low) or 5 to 6 hours + 30 minutes (high) Makes: 8 servings

• 1 2½-pound beef rump roast
• 2 tablespoons paprika
• ½ teaspoon smoked paprika
• 1 14.5-ounce can diced tomatoes, undrained
• 1 14.5-ounce can beef broth
• 3 medium onions, halved and cut into ½-inch slices
• 3 large carrots, coarsely chopped
• 1 12-ounce jar roasted red sweet peppers, drained and cut into ½-inch-wide strips
• ¼ cup water
• 2 tablespoons cornstarch
• 1 8-ounce carton sour cream
•   Salt
•   Black pepper
• 4 ounces dried medium noodles
• ¼ cup butter
• ⅓ cup snipped fresh Italian (flat-leaf) parsley

1. Place a disposable slow cooker liner in a 4- to 5-quart ceramic slow cooker liner. Trim fat from meat; cut into four pieces and place in disposable liner. In a small bowl combine paprika and smoked paprika; sprinkle on meat. Top with tomatoes, broth, onions, carrots, and sweet peppers. Using a twist tie, close the disposable liner. Place the ceramic liner in the refrigerator overnight. (To serve today, cover and cook as directed in Step 2.)

2. Place ceramic liner in the slow cooker. Remove the twist tie from the disposable liner. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Using tongs, transfer meat to a cutting board. Use two forks to pull meat apart into coarse shreds. Skim fat from cooking liquid; add meat. If on low-heat setting turn to high-heat setting. In a small bowl whisk together the water and cornstarch; stir into cooker. Cover and cook for 30 minutes. Stir in sour cream. Season to taste with salt and black pepper.

4. Meanwhile, cook noodles according to package directions; drain. Toss with butter. Serve pot roast paprikash over noodles. Sprinkle with parsley.

Per serving: 523 cal., 28 g fat (13 g sat. fat), 136 mg chol., 590 mg sodium, 35 g carb., 4 g fiber, 34 g pro.