old-fashioned pot roast with herb dumplings

How To Make old-fashioned pot roast with herb dumplings

• 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.
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