Old Fashioned Pot Roast With Herb Dumplings Recipes

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OLD-FASHIONED POT ROAST



Old-Fashioned Pot Roast image

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Steps:

  • Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

OLD-FASHIONED POT ROAST WITH HERB DUMPLINGS



Old-Fashioned Pot Roast with Herb Dumplings image

Provided by Kitchen Crew

Categories     Roasts

Number Of Ingredients 24

2 lb boneless chuck roast
2 Tbsp flour
kosher salt
black pepper
2 Tbsp cooking oil
1 medium carrot, diced
1 medium onion, diced
1 qt beef stock
1 c red wine
4 sprigs fresh thyme
1 bay leaf
3 carrots, peeled, quartered
3 parsnips, peeled, cut into quarters
1 medium rutabaga or 2 medium turnips, peeled, sliced
16 boiling onions, peeled
4 medium red potatoes, skin on, cut in 1" cubes
3 Tbsp olive oil
HERB DUMPLING INGREDIENTS
3 Tbsp shortening
1.5 c flour
2 tsp baking powder
1/2 tsp salt
3/4 c milk
2 tsp fresh basil, sage, or thyme, or 1 teaspoon dried

Steps:

  • 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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