Old-Fashioned Pot Roast with Herb Dumplings

Old-fashioned Pot Roast With Herb Dumplings

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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
  • HERB DUMPLING INGREDIENTS

  • 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

How to Make Old-Fashioned Pot Roast with Herb Dumplings

Step-by-Step

  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.

Printable Recipe Card

About Old-Fashioned Pot Roast with Herb Dumplings

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



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