Recipe Details

Summary

Name: Old-Fashioned Pot Roast with Herb Dumplings

Category: Beef

Ingredients and Directions

2 pound boneless chuck roast

2 tablespoon flour

1 kosher salt, black pepper

2 tablespoon cooking oil

1 md carrot, diced

1 md onion, diced

1 qt beef stock

1 cup red wine

4 each sprigs thyme, fresh

1 each bay leaf

3 each carrots, peeled, cut into quarters

3 each parsnips, peeled, cut into quarters

1 md rutabaga or 2 md turnips, peeled, cut into 1-inch wedges

16 each boiling onions, peeled

4 md red potatoes (skins on), cut into 1-inch cubes

3 tablespoon olive oil

--Herb Dumplings--

3 tbs shortening

1 1/2 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk

2 teaspoon basil, sage or thyme, fresh, chopped or 1 tsp dried

Preheat oven to 325 degrees F. 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; 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. Notes: If using self-rising flour, omit baking powder and salt.