Old Fashioned Pot Roast With Herb Dumplings Recipes

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

CONTEST-WINNING OLD-FASHIONED POT ROAST

Steps:

• Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

OLD-FASHIONED POT ROAST WITH HERB DUMPLINGS

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.

OLD-FASHIONED POT ROAST

Steps:

• Preheat the oven to 300°F. To cook the roast, in a large, heavy-bottomed Dutch oven, heat the oil over high heat. Sear the meat until it's a rich, dark brown on both sides, 8 to 10 minutes total. Remove to a plate.
• Decrease the heat to medium, add the onions and cook, stirring frequently, until a deep, golden brown, 8 to 10 minutes. Add the wine and cook, stirring to loosen any brown bits. Add the paprika, thyme, bay leaf, and garlic. Stir to combine and cook until fragrant, 45 to 60 seconds. Return the seared roast to the pan. Add the stock and bring to a boil over medium-high heat. Cover and bake for 1 hour.
• Remove from the oven and turn the roast in the liquid to moisten. Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours, or until both the meat and vegetables are tender.
• Transfer the roast to a warm platter. Using a slotted spoon, place the vegetables around the roast. Cover the platter loosely with aluminum foil to keep warm. Remove the bay leaf from the sauce and discard. If the sauce is too thin, bring it to a boil over high heat to reduce and thicken. If the sauce is too thick, add a little wine or stock to achieve the correct consistency. Taste the sauce and adjust for seasoning with salt and pepper.
• To serve, slice the roast against the grain, and spoon the sauce over the roast and vegetables.