Paso Del Norte Pot Roast And Corn Bread Dumplings Recipe
Ingredients
| Chuck roast | 1 4 Pound | |
| Butter stick | 1 | |
| 1 1 3/4 oz. pkg. barbecue sauce mix | ||
| Vinegar | 1/4 Cup (16 tbs) | |
| Tomato soup | 1 10 3/4 Ounce | |
| 1 soup can water | ||
| Flour | 3/4 Cup (16 tbs) | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Salad oil | 2 Tablespoon | |
| Onion | 2 Tablespoon, minced | |
Directions
Place roast in roasting pan; dot with butter and sprinkle barbecue sauce mix over top.
Mix together vinegar, soup and water; pour around meat.
Cover; bake at 325 degrees for 2 hours to 2 hours and 30 minutes, basting occasionally.
When roast is almost done, pour off most of sauce into large pan; return roast to oven.
Bring sauce to boil, adding a small amount of water, if needed.
Sift together flour, cornmeal, baking powder and salt; add milk, salad oil and onion.
Stir until moistened; drop by large spoonfuls into boiling sauce.
Cook 10 minutes; cover and continue cooking for 12 minutes.
Mix together vinegar, soup and water; pour around meat.
Cover; bake at 325 degrees for 2 hours to 2 hours and 30 minutes, basting occasionally.
When roast is almost done, pour off most of sauce into large pan; return roast to oven.
Bring sauce to boil, adding a small amount of water, if needed.
Sift together flour, cornmeal, baking powder and salt; add milk, salad oil and onion.
Stir until moistened; drop by large spoonfuls into boiling sauce.
Cook 10 minutes; cover and continue cooking for 12 minutes.
Chef
