old-fashioned pot roast with herb dumplings

How To Make old-fashioned pot roast with herb dumplings

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