Beef Pot Roast with Cornmeal 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 ketchup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1/2 cup milk
3/4 cup cornmeal
1/2 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Roast: 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: 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.
Beef Roast Recipes
Meat Recipes Index