Beef Pot Roast with Onions and Spätzle
Tender braised beef in a rich onion sauce, served with homemade spätzle.
- 270 min
- 789 kcal / serving
- medium
- Protein
- 54.2 g
- Fat
- 27.3 g
- Carbs
- 77 g
Contains: gluten, celery, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 750 g beef roast
- 2 tbsp oil
- 5 onions
- 3 garlic cloves
- 2-3 tbsp tomato paste
- 1.5 l beef broth
- 200 ml water + 2 tbsp flour (for thickening)
- Dried Italian herb mix
- BBQ spice rub
- Salt, pepper
- 700 g spätzle (or knöpfle)
Method
- Peel and finely chop the onions. Cut the beef into equal-sized pieces, salt, pepper, and season with the Italian herb mix and the BBQ spice rub.
- Heat the oil in a large pot and sear the meat on all sides. Remove the seared meat from the pot and set aside.
- Add the chopped onions to the pot and roast well. Add the tomato paste and toast briefly. Add the garlic cloves. Return the meat to the pot. Pour in the beef broth.
- Simmer over medium heat for about 4 hours. Then shred or break the meat into small pieces in the pot. Stir the water and flour smooth and stir in as needed to thicken the sauce.
- Add the spätzle and let everything simmer for another 5 minutes.
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