Simmered Creole Pot Roast With Pimiento Dumplings Recipes

SIMMERED CREOLE POT ROAST WITH PIMIENTO DUMPLINGS

Steps:

• In a Dutch oven, brown roast on all sides in 2 tablespoons of the butter.
• Add tomatoes and onion, cover tightly, and simmer over low heat for 2 hours.
• Stir in curry powder, 1 teaspoon of the salt, sugar and Worcestershire sauce.
• Cover and simmer an additional 30 minutes.
• Remove roast to a heated plate and keep warm.
• Bring liquid in Dutch oven to a boil, adding hot water if necessary (I find that the tomatoes lend enough liquid).
• Blend together flour, baking powder, the remaining 1 teaspoon of salt, and dried parsley.
• Cut in the remaining 2 tablespoons of butter, then stir in milk and pimiento until just moist.
• Drop dumpling batter by the tablespoonful into the boiling liquid, then bring temperature to low, cover and simmer for about 15 minutes.
• To serve, place dumplings around roast and drizzle with a bit of the pan juices.

CREOLE POT ROAST

Steps:

• In heavy roasting pan, brown roast in oil on all sides.
• Add to pan beer, broth, onion, garlic, seasonings, mustard, paprika, seasoned salt, worcestershire, 57 sauce, tomato paste, hot sauce, and cayenne.
• Bring to a simmer and cover for 2 hours.
• Add mushrooms and olives, simmering covered for another hour.
• Remove roast from pan.
• Stir in cornstarch and parmesan, simmering until thickened.
• Slice roast against grain and return to pan.
• Simmer another 10 minutes.