Bavarian Pot Roast with Spaetzle
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • For the Pot Roast:
  • 1 (~3lb) beef pot roast
  • 1-2 Tbsp Olive oil
  • 1 cup water
  • 1cup beer or beef broth
  • ½ heaping cup diced onions
  • 1Tbsp white vinegar
  • 1 tsp ground cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ~1-2tsp Coarse Sea Salt - Few Pinches to salt meat while browning
  • Fresh Ground Pepper - Season meat while browning
  • 2-3 Tbsp Cornstarch for gravy
  • For Spaetzle
  • 2 cups all purpose flour
  • 1 cup milk
  • 3 eggs
  • ½ tsp nutmeg
  • ½tsp coarse sea salt
  • ¼ tsp fresh ground pepper
  • Fresh parsley (to garnish at end)
  • extra water to thin batter if needed
Instructions
  1. In Dutch oven pour Olive oil and place roast in pot. Sprinkle course salt and pepper on all sides. DOn't go crazy with the salt, but use enough to meet the needs of this large piece of meat. Brown all side.
  2. When all sides are nicely brown, remove roast to a large crockpot. Add onions to the dutch oven to saute in the rendered fat. After they are sauted and a little getting sticky to the bottom of the pan, pour your beer or beef broth in to deglaze. Scrap all the yummy flavor vehicles off the bottom of the pan. Cook for about 5-7 min to remove alcohol from beer.
  3. Meanwhile in a small bowl combine water and vinegar, cinnamon, ginger, and nutmeg. Pour into the crockpot over the Roast.
  4. NExt top the roast with the caramelized onions and replace the lid and cook for 4-6hours on low. Be careful not to over cook the meat.
  5. If making a gravy with juices, remove roast to slice and pour juices back into dutch oven. Take about ¼ cup of hot liquid and mix with 2-3Tbsp corn starch make a slurry. Then whisk slurry back into juices and combine well. Turn up heat to med-high heat, whisking occasionally to keep it from slicking or burning. Will thicken in 5-10 minutes with occasional stirring/whisking.
  6. For the Spaetzle:
  7. Mix flour salt and nutmeg in a large mixing bowl
  8. In a separate bowl, beat eggs and add milk.
  9. Add liquid ingredients to the dry ingredients and combine. Batter will be pretty sticky, more like a runny muffin batter than a bread dough.
  10. Using a Spaetzle maker or colander, drop the batter into boiling water in batches. The dumplings will sink then float to the top. Allow them to float for 1-2min then remove with a slotted spoon and reserve on a plate. Continue until you have used all the batter
  11. Add Fresh ground pepper and parsley wanted and serve under pot roast and gravy
  12. Enjoy
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/bavarian-pot-roast-with-spaetzle/