Ingredients

• 1 medium onion chopped
• 1.5 lbs chuck roast meat diced into 1 inch cubes (a little less is fine, whatever butcher recommends for slow cook roast meat)
• 3 medium carrots peeled and chopped into large angled chunks
• 2 tsp paprika (sweet Hungarian, not smoked)
• 1 tsp chicken soup powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• Cracked pepper
• 1 tbsp tomato paste
• 1 tbsp sweet chili sauce (just a squeeze)
• 1 cup water (water instructions needed)
• 1 pack spaetzle (for serving)

Method

• Heat oven to 325 degrees
• Heat a medium dutch oven on medium
• Cook onion in 2 tbsps hot oil 
• Add diced meat to pot
• Add all spices (paprika, chicken soup powder, onion powder, garlic powder, salt, pepper) 
• Mix everything well together
• Add peeled carrots and stir
• Add tomato paste, sweet chilli sauce and 1 cup water
• Bring to a low simmer 
• Cook on very low heat for 1 hour on stove top
• Put in the oven for at least another 2 hours, up to 3 hours. Check every 30 minutes and add more water (1/4 cup at a time) if it’s looking a little dry

To Serve

• Cook 1 pack spaetzle according to package directions
• Serve on top of spaetzle