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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
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.


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