Post by chief_cook2 on Apr 3, 2006 9:09:50 GMT -6
Beef Pot Roast with Dumplings 1 (4 pound) chuck roast
1/2 cup water
1 (8 ounce) can tomato sauce
2 tablespoons brown sugar
1/4 teaspoon paprika
1/2 teaspoon dry mustard
1/4 cup lemon juice
Salt
Pepper
3 onions, sliced
2 cloves garlic, minced
1/4 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
Brown pot roast in hot fat. Add water, tomato sauce, onions and garlic.
Cover and cook over low heat for 2 hours. Add remaining ingredients.
Cover and continue cooking until meat is tender. Serve with cornmeal or
plain dumplings.
Cornmeal Dumplings
1 egg
1/2 cup milk
3/4 cup cornmeal
1/2 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Beat egg with milk. Add 2 tablespoons melted shortening or margarine.
Add remaining ingredients and blend well. Drop by tablespoons into pot
roast sauce, cover pan tightly and simmer for 15 minutes.