old-fashioned pot roast with herb dumplings

Ingredients For old-fashioned pot roast with herb dumplings

  • 2 lb
    boneless chuck roast
  • 1 md
    rutabaga or 2 medium turnips, peeled, sliced
  • 16
    boiling onions, peeled
  • 4 md
    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
  • 3
    parsnips, peeled, cut into quarters
  • 3
    carrots, peeled, quartered
  • 2 Tbsp
    flour
  • kosher salt
  • black pepper
  • 2 Tbsp
    cooking oil
  • 1 md
    carrot, diced
  • 1 md
    onion, diced
  • 1 qt
    beef stock
  • 1 c
    red wine
  • 4
    sprigs fresh thyme
  • 1
    bay leaf
  • 2 tsp
    fresh basil, sage, or thyme, or 1 teaspoon dried

How To Make old-fashioned pot roast with herb dumplings

  • 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.

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