Old-Fashioned Pot Roast with Herb Dumplings
1
By Just A Pinch KitchenCrew
Rating:
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Ingredients
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2 lbboneless chuck roast
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2 Tbspflour
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·kosher salt
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·black pepper
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2 Tbspcooking oil
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1 mediumcarrot, diced
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1 mediumonion, diced
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1 qtbeef stock
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1 cred wine
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4sprigs fresh thyme
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1bay leaf
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3carrots, peeled, quartered
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3parsnips, peeled, cut into quarters
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1 mediumrutabaga or 2 medium turnips, peeled, sliced
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16boiling onions, peeled
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4 mediumred potatoes, skin on, cut in 1" cubes
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3 Tbspolive oil
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HERB DUMPLING INGREDIENTS
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3 Tbspshortening
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1.5 cflour
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2 tspbaking powder
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1/2 tspsalt
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3/4 cmilk
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2 tspfresh basil, sage, or thyme, or 1 teaspoon dried
How to Make Old-Fashioned Pot Roast with Herb Dumplings
- 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.
About Old-Fashioned Pot Roast with Herb Dumplings
Other Tag: Quick & Easy
