Old-fashioned Pot Roast With Herb Dumplings Recipe

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Old-Fashioned Pot Roast with Herb Dumplings

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Ingredients

2 lb
boneless chuck roast
2 Tbsp
flour
kosher salt
black pepper
2 Tbsp
cooking oil
1 medium
carrot, diced
1 medium
onion, diced
1 qt
beef stock
1 c
red wine
4
sprigs fresh thyme
1
bay leaf
3
carrots, peeled, quartered
3
parsnips, peeled, cut into quarters
1 medium
rutabaga or 2 medium turnips, peeled, sliced
16
boiling onions, peeled
4 medium
red potatoes, skin on, cut in 1" cubes
3 Tbsp
olive oil

HERB DUMPLING INGREDIENTS

3 Tbsp
shortening
1.5 c
flour
2 tsp
baking powder
1/2 tsp
salt
3/4 c
milk
2 tsp
fresh basil, sage, or thyme, or 1 teaspoon dried

Directions Step-By-Step

1
Preheat oven to 325 degrees.
2
Trim excess fat from the chuck roast.
3
Dredge the roast with flour and season with salt and pepper.
4
Place a heavy-bottomed casserole over medium heat and add the oil.
5
When hot, add the meat and brown well on all sides.
6
Remove the meat; then add the carrots and onions and cook until browned.
7
Return the meat to the pot; add the stock, wine, thyme and bay leaf.
8
When the liquid comes to a simmer, cover the pot and place on the lower shelf of the preheated oven.
9
Bake for about 2 hours, turning the meat once or twice during cooking.
10
Toss the prepared vegetables with the olive oil or fat and season with salt and pepper.
11
About 40 minutes before serving, place the vegetables in a roasting pan, put in the oven and roast until they are tender and lightly browned.
12
When the meat is tender, remove to a platter and keep warm.
13
Strain the juices from the pot and skim off the fat.
14
Return the juices to the pot and cook over high heat until reduced to about half.
15
Reduce heat to a simmer; add dumplings and cook as directed.
16
Surround the roast with the vegetables and the dumplings.
17
Pour the remaining juices from the pot into a sauce boat, spoon a little over the meat before serving.
18
Herb Dumplings: Cut shortening into flour, herb, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
19
Stir in milk.
20
Drop dough by 10 spoonfuls onto stew (do not drop directly into liquid).
21
Cook uncovered 10 minutes.
22
Cover and cook 10 minutes longer.
23
Note: If using self-rising flour, omit baking powder and salt.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy