Cook roast in crock pot overnight seasoned as you like your roast seasoned (or in oven cooking bag for three or four hours at 250 to 300 depending on roast size)–or you can use a can of beef (large).
Put water on to boil (10 to 12 cups?).
Mix up rivels while water is coming to a boil by doing the following:
a. Stir together flour, salt, and baking powder
b. Cut in egg.
c. Cut in ice water as needed to form dough that’s manageable. (I just did all of this with two forks in a huge cereal bowl…)
d. Pat dough out until it’s really flat and break off or cut off little tiny pieces like teeny tadpoles. (I needed my soup for noon the next day, so I did this the night before and just left them out on the cutting board overnight. They don’t really have to dry necessarily.)
Note: The picture above is Jakie cutting the rivels out of long, thin snakes of dough–with a pizza cutter. Then I just ran the pizza cutter over and through them all to cut them even smaller. It was much faster than the breaking off pieces.
Boil potatoes until thoroughly cooked. (I put mine in a glass measure with ¼ cup water tightly covered with plastic wrap and cook for eight minutes or so until done.)
Once rivels are cooked, add beef base (or you could have used broth to cook the rivels in)–tons to make it beefy– and seasonings to taste (minced onion, pepper, garlic, bay leaves (4 or so)).
Then drain potatoes and add them to the rivels/broth.
Then shred meat and add it and any juices.
Simmer for an hour or so until flavors are well mixed.
Notes
You could precook carrots, celery, and/or green beans too and add them. But I’ve been pushing the veggie soups a lot, so decided to just do rivels and potatoes.
Recipe by Donna Reish at https://donnareish.com/beefy-potato-rivels-soup/