Old-Fashioned Pot Roast with Herb Dumplings

Old-fashioned Pot Roast With Herb Dumplings Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew

By



Rating:
☆☆☆☆☆ 0 votes

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

Step-By-Step

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

About Old-Fashioned Pot Roast with Herb Dumplings

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