Slow Cooker Goulash

Last updated: May 10, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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In this delicious slow cooker goulash recipe, tender chunks of beef are simmered in the slow cooker in a rich, paprika-infused sauce.

It's the ultimate comfort food, and it's truly easy to make - you don't even have to brown the meat before adding it to your slow cooker.

Slow cooker goulash served in a white bowl with a serving spoon.

I really enjoy slow-cooked meat such as beef cheeks, lamb shanks, slow cooker oxtail, and slow cooker carnitas.

But on a cold winter night, there's nothing better than a bowl of slow-cooked stew. It's an easy and comforting meal that I make often for my family.

Hungarian goulash is even better. It's like beef stew on steroids! It's basically a slow-cooked stew that's heavily seasoned with paprika.

I love this simple pot roast. But I enjoy goulash even more - it's so very flavorful.

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Ingredients
Variations
Instructions
Expert Tips
Recipe FAQs
Serving Suggestions
Storing Leftovers
Related Recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Cubed boneless chuck roast: I simply buy the whole roast, then trim the fat and cube it myself. It's not difficult to do. You can also buy meat labeled as "stew meat."
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half.
Onion and garlic: Tasty aromatics that infuse the stew with their wonderful flavor.
Spices: Lots of paprika and a small amount of cayenne pepper.
Beef broth: Store-bought is fine. And if all you have on hand is chicken broth, that will work in a pinch - that's actually what I use in the video below.
Tomato paste: About ¼ cup. It adds a nice layer of flavor to the stew.
Cornstarch: I use a small amount of cornstarch to thicken the stew. Its impact on the nutritional profile of the dish is minimal.

Variations

You can use pork shoulder in this recipe instead of beef. It's nontraditional, but it's very good!
Another nontraditional option is to add a small amount of ground cumin to the goulash. I like to add ½ teaspoon. I do like the flavor it adds.
Like spicy food? Use ¼ teaspoon of cayenne pepper.
Replace the beef broth with chicken broth.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this slow cooker goulash:

Add the ingredients to your slow cooker pan. Simply add everything except for the cornstarch to your slow cooker, then gently mix.
Slow cook. Cover and cook on high for 3 hours or on low for 7 hours.
Thicken the liquids. Whisk some cornstarch with cold water until smooth. Stir the slurry into the beef mixture. Cover and cook on high for 30 more minutes, until the cooking liquids thicken.

A six-photo collage showing the steps for cooking Hungarian goulash in the slow cooker.

Expert Tips

The paprika used in this recipe is sweet paprika, not spicy or smoky. It adds warmth and depth of flavor to the dish.
Since we're using a significant amount of paprika in this recipe, it's important to make sure it's very fresh. Check the date on the jar, and buy a new one if yours has been open for many months.

Recipe FAQs

Should I brown the meat first?

You don't have to! I used to brown the meat in a skillet, then cook the onions, garlic, and paprika, and finally add the cooked mixture to the slow cooker pan.

I no longer bother with this extra step. While browning the meat and cooking the aromatics enhance the flavor of the dish, I honestly don't think it makes big enough of a difference to justify the extra effort.

What if my chuck roast is larger than 2 lb?

This recipe was written for 2 lb. of meat. If your chuck roast is larger, say, 3 lb., you'll probably need to cook the stew for 4 hours on high (8 hours on low).

You should also add more seasonings and liquids - I would try adding an extra tablespoon of paprika and an extra half a cup of broth.

Can I make this recipe with pork?

Yes. You can use pork shoulder in this recipe - the same cut used in this pork roast recipe. Although the traditional Hungarian goulash is made with beef, the pork version is excellent too.

How do I thicken the goulash?

There are a few ways to thicken it:

1. Dust the beef pieces with flour and brown them on all sides prior to adding them to the slow cooker. The flour will help to thicken the stew.

2. Add potatoes. The starch in the potatoes will act as a thickener.

3. My chosen method is to add a cornstarch slurry (cornstarch mixed with cold water) to the dish after it's done cooking, then continue to cook it until the cooking liquids thicken.