Pot Roast with Cheese Popovers, Spaetzle, Carrots, and Peach Coulis
Pot Roast (a size that fits you pot and appetite, mine was just 3 pounds or so)
1 large white onion
3 cloves garlic
1 small packet Goya Azafran
1 small packet Goya powdered chicken stock
1 small can tomato paste
1 medium can stewed tomatos with italian herbs
1 large can of diced tomatos.
1 medium size packet of baby carrots
Brown pot roast in heavy pot (that has a lid), remove once browned.
Saute onions, garlic, and goya seasonings on medium low heat, scraping up bits of meat browning on bottom of pot.
Once onions and garlic are translucent, add tomato products and bring to a boil.
Add meat back to pot, cover, and simmer for at least 4 hours.
Serve with spaetzle and cheese popovers.
3 cups flour
4 whole eggs
1 tsp salt
1 tsp nutmeg
1/2 cup water
Boiling water (I added stock to add flavor)
Whisk eggs, add salt and nutmeg, 1/2 cup water, and mix well.
Add 3 cups flour, mix.
If you want to cut the on a board, add additional water to make a rollable dough (you may not need to add water to do this)
If you want to push it through a spaetzle maker or collander, add water until it is thin enough to push through the holes of the maker/collander with a spatula.
Bring water/stock to a boil and add batter to the liquid.
When spaetzle float to the top they are done.
You can remove to cold water and then saute in butter when ready to serve.
I used King Arthur Popover quick mix, awesome stuff!!!!
(Buy it here)
I also added shredded cheese, as per the package.
1 Peach (canned ok)
3 T sugar (I used demarara)
Mix these ingredients together in an oven proof bowl, heat in oven while popovers are cooking, until it reduces to a thick sauce consistency.
Strain (or not, depending on the consistency you wish).
Serve on plate.