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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
4 lb chuck roast
3 tbsp olive oil
4 clove garlic, minced
Flour, salt and pepper
1 medium onion, sliced
12 whole peppercorns and allspice
1 bay leaf, crumbled
1 tbsp grated horseradish
1/2 cup dry red wine and water
Carrots, peeled and quartered
Dumplings
2 cups flour
4 tsp baking powder
1/2 tsp salt
1 scant cup milk
Sprinkle roast with salt and pepper and coat in flour. Brown meat slowly on all sides in hot olive oil in a Dutch oven. Remove meat and lower the heat. Add the onion and garlic and cook, stirring constantly, until onion is tender. Add red wine and spices; return meat to pan add the water. Bring to a full boil then lower heat and cover loosely. Simmer slowly about 3-4 hours, turning meat occasionally and adding the carrots the last 1/2 hour of cooking.
During the last 12 minute, add the dumplings to steam in the flavors of the pot. When the roast is done, remove to a platter and let it rest about 5 minutes before slicing. Surround it with carrots and dumplings. Stir the gravy until smooth, correcting seasoning if necessary. Pour over the roast.
Dumplings: Sift together the dry ingredients and add the milk gradually. Drop by the spoonfuls into the gravy and cook with the pot roast during the last 12 minutes of cooking.
* INDIAN POT ROAST WITH DUMPLINGS*
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
4 lb chuck roast
3 tbsp olive oil
4 clove garlic, minced
Flour, salt and pepper
1 medium onion, sliced
12 whole peppercorns and allspice
1 bay leaf, crumbled
1 tbsp grated horseradish
1/2 cup dry red wine and water
Carrots, peeled and quartered
Dumplings
2 cups flour
4 tsp baking powder
1/2 tsp salt
1 scant cup milk
Sprinkle roast with salt and pepper and coat in flour. Brown meat slowly on all sides in hot olive oil in a Dutch oven. Remove meat and lower the heat. Add the onion and garlic and cook, stirring constantly, until onion is tender. Add red wine and spices; return meat to pan add the water. Bring to a full boil then lower heat and cover loosely. Simmer slowly about 3-4 hours, turning meat occasionally and adding the carrots the last 1/2 hour of cooking.
During the last 12 minute, add the dumplings to steam in the flavors of the pot. When the roast is done, remove to a platter and let it rest about 5 minutes before slicing. Surround it with carrots and dumplings. Stir the gravy until smooth, correcting seasoning if necessary. Pour over the roast.
Dumplings: Sift together the dry ingredients and add the milk gradually. Drop by the spoonfuls into the gravy and cook with the pot roast during the last 12 minutes of cooking.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.