Heat 2 tablespoons oil in a skillet over medium-high heat. Add beef cubes in a single layer and brown for 3-4 minutes per side without moving much. Transfer browned beef to the crockpot.
2 lbs beef chuck roast
Lower heat to medium and add diced onion to the skillet. Cook 3-4 minutes until soft. Remove from heat, stir in paprika and minced garlic, and cook for 30 seconds off the burner to reduce bitterness. Scrape mixture into the crockpot.
1 large onion, 3 tbsp paprika, 4 cloves garlic
Pour ½ cup beef broth into the hot skillet and scrape browned bits with a wooden spoon. Add remaining beef broth, tomato paste, and caraway seeds. Stir until tomato paste dissolves, then pour over beef in the crockpot.
2 cups beef broth, 2 tbsp tomato paste, 1 tsp caraway seeds
Cover and cook on low for 6 hours in the crockpot.
Add sliced bell peppers and cubed potatoes to the crockpot. Cook for an additional 2 hours on low until beef is fork-tender and vegetables are cooked through.
2 bell peppers, 2 medium potatoes
Turn off the crockpot and let the goulash sit for 5 minutes. Stir in sour cream if using, off heat. Taste and adjust seasoning with salt or vinegar. Serve over egg noodles or with crusty bread.
0.25 cup sour cream
