Ingredients
Pot Roast with Dumplings 3 1/2 pounds (1.5 kg) Boneless blade or chuck beef roast, tied 2 tbsp (25 mL) vegetable oil 1 x medium onion, roughly chopped 1 ribs celery, roughly chopped 2 x medium carrots, peeled and roughly chopped 2 cloves garlic cloves, minced 2 sprigs sprigs fresh thyme 2 x bay leaves 1 cup (250 mL) chicken or beef stock (low sodium preferred) 1 can 28-ounce (796 mL) diced tomato Braised Vegetables 1 lb. mini potatoes, cut in quarters 2 x medium carrots, peeled and cut into sticks 2 x medium parsnips, peeled and cut into sticks 2 x medium white turnips, peeled and cut into wedges 1 x 341 mL bottle beer 1 tbsp (15 mL) butter horseradish, as accompaniment Fluffy Dumplings 1 cup (250 mL) all purpose flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) fine salt 2/3 cup (150 mL) 2% milk 2 tbsp (25 mL) olive oil or vegetable oil 3 tbsp (40 mL) finely chopped green onion or parsleyDescription
Pot Roast With DumplingsPreheat Oven To 325 F (160 C) And Season All Sides Of Roast With Salt And Pepper. Heat A Dutch Oven Or Heavy-bottomed Pot Over Medium-high Heat And Add Oil, Heating A Minute More. Add Roast And Sear For 2 Minutes On Each Side Until
LifeStyle FOOD
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