Old-Fashioned Pot Roast with Herb Dumplings
1
By Just A Pinch KitchenCrew
Rating:
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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
- 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
HERB DUMPLING INGREDIENTS
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.
About Old-Fashioned Pot Roast with Herb Dumplings
Other Tag: Quick & Easy
