Pot Roast with Herb Dumplings Recipe
Ingredients
| Boneless chuck roast - 2 pounds | ||
| All-purpose flour - 2 tablespoons | ||
| Vegetable oil | 2 Tablespoon (Pot Roast :) | |
| Onion | 1 (Pot Roast :) | |
| Carrot | 1 (Pot Roast :) | |
| Beef Stock | 4 Cup (16 tbs) (Pot Roast :) | |
| Dry red wine | 1 Cup (16 tbs) (Pot Roast :) | |
| Thyme sprig | 4 (Pot Roast :) | |
| Bay leaf | 1 (Pot Roast :) | |
| Round red-skinned potatoes - 4, diced into 1-inch cubes | ||
| Carrots | 3 (Pot Roast :) | |
| Parsnips | 3 (Pot Roast :) | |
| Rutabaga - 1 medium, sliced into 1-inch wedges | ||
| Onions | 16 (Pot Roast :) | |
| Olive oil | 3 Tablespoon (Pot Roast :) | |
| All-purpose flour - 1 cup | ||
| Baking powder | 2 Teaspoon (Herb Dumplings :) | |
| Salt | 1/4 Teaspoon (Herb Dumplings :) | |
| Unsalted butter | 2 Tablespoon (Herb Dumplings :) | |
| Chives | 2 Tablespoon, finely chopped (Herb Dumplings :) | |
| Parsley | 2 Tablespoon, finely chopped (Herb Dumplings :) | |
| Egg | 1 (Herb Dumplings :) | |
| Milk | 1/3 Cup (16 tbs) (Herb Dumplings :) | |
Directions
GETTING READY
1) Preheat the oven to 325°F.
2) Trim off the excess fat from beef.
3) Season the beef with salt and pepper and dredge with flour.
MAKING
4) Pot Roast : In a heavy ovenproof casserole, heat the vegetable oil over a medium heat, sear the roast until evenly browned on all the sides.
5) Remove the roast, then saute the chopped onion and carrot until browned.
6) Return the roast into the casserole along with the stock, wine, thyme and bay leaf.
7) Bring to a simmer, then cover the pot and place in a preheated oven.
8) Cook about 2 hours, turning the roast frequently during cooking.
9) In a bowl, toss the vegetables with the olive oil and season with salt and pepper.
10) About 40 minutes before serving time, place the vegetables in a roasting pan and roast in the oven until tender and lightly browned.
11) Herb Dumplings: In a mixing bowl, sift the flour, baking powder and salt together.
12) Cut in the butter until the mixture resembles coarse crumbs, then stir in the herbs.
13) In another small bowl, beat the egg and milk together .
14) Stir in 3/4 of the egg mixture to the dry ingredients with a fork to make a stiff dough.
15) Add rest of the egg mixture if needed, mix gently.
FINALIZATION
16) When the roast is tender, transfer to a platter and keep warm.
17) Strain the juices from the pot and skim off the fat.
18) Return the juices into the pot and boil a over high heat until reduced by half.
19) Then simmer over a low heat and drop the dumpling dough by teaspoons into the pot.
20) Cover and simmer for about 10 minutes or until a wooden pick inserted into the dumplings comes out clean.
SERVING
21) Surround the roast with the roasted vegetables and dumplings and pass the sauce in a sauceboat.
1) Preheat the oven to 325°F.
2) Trim off the excess fat from beef.
3) Season the beef with salt and pepper and dredge with flour.
MAKING
4) Pot Roast : In a heavy ovenproof casserole, heat the vegetable oil over a medium heat, sear the roast until evenly browned on all the sides.
5) Remove the roast, then saute the chopped onion and carrot until browned.
6) Return the roast into the casserole along with the stock, wine, thyme and bay leaf.
7) Bring to a simmer, then cover the pot and place in a preheated oven.
8) Cook about 2 hours, turning the roast frequently during cooking.
9) In a bowl, toss the vegetables with the olive oil and season with salt and pepper.
10) About 40 minutes before serving time, place the vegetables in a roasting pan and roast in the oven until tender and lightly browned.
11) Herb Dumplings: In a mixing bowl, sift the flour, baking powder and salt together.
12) Cut in the butter until the mixture resembles coarse crumbs, then stir in the herbs.
13) In another small bowl, beat the egg and milk together .
14) Stir in 3/4 of the egg mixture to the dry ingredients with a fork to make a stiff dough.
15) Add rest of the egg mixture if needed, mix gently.
FINALIZATION
16) When the roast is tender, transfer to a platter and keep warm.
17) Strain the juices from the pot and skim off the fat.
18) Return the juices into the pot and boil a over high heat until reduced by half.
19) Then simmer over a low heat and drop the dumpling dough by teaspoons into the pot.
20) Cover and simmer for about 10 minutes or until a wooden pick inserted into the dumplings comes out clean.
SERVING
21) Surround the roast with the roasted vegetables and dumplings and pass the sauce in a sauceboat.
Chef
