Old-Fashioned Pot Roast with Herb Dumplings

Old-fashioned Pot Roast With Herb Dumplings Recipe

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


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

How to Make Old-Fashioned Pot Roast with Herb Dumplings


  • 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.

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About Old-Fashioned Pot Roast with Herb Dumplings

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