Pot Roast with Potato Dumplings

Name: Pot Roast with Potato Dumplings
Ingredients: 1 beef eye of round (5–6 lbs.), tied at 2" intervals; (see Tying a Butcher's Slipknot); Salt and freshly ground black pepper, to taste; 1 1⁄3 cups red wine vinegar; 4 whole cloves; 4 whole black peppercorns; 3 yellow onions, 2 sliced, 1 finely chopped; 2 dried bay leaves; 1 carrot, cut crosswise into 1?3" rounds; 1 rib celery, coarsely chopped; 2 tbsp. extra-virgin olive oil; 7 tbsp. butter; 1 1⁄4 cups flour; 1 tbsp. sugar; 1cup fresh bread crumbs; 1 tbsp. finely chopped parsley; 2 lbs. russet potatoes, peeled and grated; 2 eggs, lightly beaten; 5 crunchy gingersnaps, crushed

Pot Roast with Potato Dumplings was pinched from <a href="http://www.saveur.com/article/Recipes/Pot-Roast-with-Potato-Dumplings" target="_blank">www.saveur.com.</a>

INGREDIENTS

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1 beef eye of round (5–6 lbs.), tied at 2" intervals

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(see Tying a Butcher's Slipknot)

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Salt and freshly ground black pepper, to taste

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1 1⁄3 cups red wine vinegar

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4 whole cloves

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4 whole black peppercorns

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3 yellow onions, 2 sliced, 1 finely chopped

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2 dried bay leaves

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1 carrot, cut crosswise into 1?3" rounds

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1 rib celery, coarsely chopped

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2 tbsp. extra-virgin olive oil

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7 tbsp. butter

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1 1⁄4 cups flour

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1 tbsp. sugar

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1cup fresh bread crumbs

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1 tbsp. finely chopped parsley

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2 lbs. russet potatoes, peeled and grated

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2 eggs, lightly beaten

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5 crunchy gingersnaps, crushed

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