Serves: 6
Total Calories: 972
In a Dutch oven, brown roast in oil add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain toss spaetzle with butter. Sprinkle with pepper and keep warm. Remove roast to a serving platter and keep warm. Measure 3 cups pan juices return to pan. Combine water and flour stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast serve with spaetzle and gravy.
© Copyright Reiman Publications, 1993-1997
This Venison Pot Roast recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
