Cut the beef chuck roast into 1 ½-inch pieces and season with sweet Hungarian paprika, hot paprika, onion powder, garlic powder, and kosher salt.

In the slow cooker, combine chopped sweet onion, smashed garlic cloves, and all-purpose flour, stirring until well blended.

Add seasoned beef and chopped red bell pepper to the slow cooker and stir to integrate the ingredients.

Pour in low sodium beef broth and crushed tomatoes, sprinkle caraway seeds and brown sugar, stir to ensure everything is well-distributed.

Cover the slow cooker and cook on low for 8 hours or high for 4 hours until the beef is fork-tender.

About 30 minutes before serving, check the beef’s tenderness and adjust thickness if desired with flour mixed with water.

Remove the bay leaf, taste, adjust seasoning if needed, and serve each bowl garnished with caraway seeds and a dollop of sour cream.