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
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