Beef With Dumplings

Here is another way to make pot roast and give it a different flavor. You can bake it low and slow or cook on the stove top for 2 to 3 hours.

Ingredients

1 3-4 lb beef roast
1 (16 oz.) can diced tomatoes
1/4 c. red wine vinegar
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
3 cloves garlic, minced
1 onion, thinly sliced into half rings
2 large carrots, sliced
2 sweet pepper, sliced
1/4 c. water

Dumplings

1 c. flour
2 Tbs. parsley
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/4  c. milk
2 Tbs. melted butter

Gravy

water or beef broth or stock
1 beef bouillon cube (optional)
3/4 cup cold water
2 Tbs. cornstarch

Directions

Trim some excess fat off the meat.

Place the beef roast in a Dutch oven.  You can brown the beef roast in 2 tablespoons of shortening on all sides if you like, but I don't always take the time to do that. 

Add the tomatoes, red wine vinegar, salt, sugar, pepper, garlic, carrots, sweet peppers  and water. Cover and simmer for 2 1/2 hours. When the meat is almost tender, prepare the dumplings. (You can also put the pot in the oven.  Bake at 200° for 8 to 10 hours, or until the internal temperature reaches 145°.)

In a large bowl, stir together flour, parsley, baking powder and salt. 

In a small bowl, combine egg, milk and melted butter.  Make a well in the center of the flour, stirring until just blended.

Drop dough by tablespoonfuls onto meat in bubbling broth. Return to boiling, then reduce heat. Cover the pot tightly,

Simmer until dumplings are done 12 to 15 minutes. Do not lift the cover. 

Remove the dumplings and roast onto a serving platter. 

Pour enough water in to the Dutch oven to make 2 cups of liquid. Bring the liquid to a bubble.

Dissolve the cornstarch in the 3/4 cup of cold water. Slowly pour this into the bubbling liquid in the Dutch oven.  Cook and stir until thick and bubbly.  Cook an additional 2 to 3 minutes. Serve with roast.