Pot Roast with Cheese Popovers, Spaetzle, Carrots, and Peach Coulis
Pot Roast
Ingredients:
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
Directions:
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.
