Wednesday, October 24, 2012

Pot Roast with Spatzles

Pot Roast
1 - 4 to 5 pound grass fed top sirloin roast (you could really use anything)
1/2 cup water
1 onion, coarsely chopped 
2 cloves of garlic, minced
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/2 cup red wine
Place roast in a large pan (that has a lid).  In a large bowl combine the remaining ingredients, pour over roast.  Place pan into a 300 degree Fahrenheit oven for 1 hour.  Spoon sauce over roast.  Raise temperature of oven to 350 degree Fahrenheit, place lid on pan and cook for about 1 hour more.  Depending on the size of your roast, you may have to cook it longer.  You will want it to get to an internal temperature of 165 degree Fahrenheit.  Remove roast from pan, tent with foil to rest.  Place pan with sauce in it on the stove top and cook until reduced.  Make sure that you stir it so that it doesn't burn or stick to the bottom of the pan.  Serve  sauce over sliced meat. 

I make these without a spatzle maker.  I have one but don't use it because quite frankly, I hate to clean it.  So I drop the dough by uses spoons.
3 cups flour
1 teaspoon salt
1/8 teaspoon white pepper
3 eggs, slightly beaten
1 cup water
Butter (to toss cooked spatzle with)
Combine flour, salt and pepper in a bowl; make a well in the center.  Add eggs and water to well and mix thoroughly.  Scoop up dough on a spoon and with another spoon cut off small little pieces of dough into a pot of boiling salted water.  As the spatzle rise to the top, remove with a slotted spoon and put into a covered bowl with a little bit of butter until all are made.  Toss with more butter if needed and serve. 

I served this meal with cooked frozen green peas.

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