Old-Fashioned Pot Roast with Herb Dumplings

Name: Old-Fashioned Pot Roast with Herb Dumplings
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

Old-fashioned Pot Roast With Herb Dumplings Recipe

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By Just A Pinch KitchenCrew

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Ingredients

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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

How to Make Old-Fashioned Pot Roast with Herb Dumplings

Step-by-Step

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