Slow Cooked Pot Roast with Dumplings

prep time:: 30 Minutes
total time:: 3 Hours 20 Minutes

Makes 6 large servings

A weekend meal you can really sit down and savour with a great glass of Wine. I like to serve this supper in a large soup plate, so that it’s easy to chase around the sauce with your roll or dumpling. Try Horseradish as a perky accompaniment.

ingredients

For the Pot Roast:

You’ll Need:
3 1/2 Pounds (1.5 kg) Boneless Blade or Chuck Beef Roast, tied
2 Tablespoons Vegetable Oil
1 Medium Onion, roughly chopped
1 Ribs Celery, roughly chopped
2 Medium Carrots, peeled and roughly chopped
1 Pound Mini Potatoes, cut in quarters
2 Medium Carrots, peeled and cut into sticks
2 Medium Parsnips, peeled and cut into sticks
2 Medium White Turnips, peeled and cut into wedges
1 341 mL Strong Bottle of Beer
1 Tablespoon Butter
Horseradish, as an accompaniment
2 Cloves Garlic, minced
2 Sprigs Fresh Thyme
2 Bay Leaves
1 Cup Chicken or Beef Stock (low sodium preferred)
1 Can 28-Ounce Diced Tomato

For the Dumplings:

You’ll Need:
1 Cup All Purpose Flour
2 Teaspoon Baking Powder
1/2 Teaspoon Fine Salt
2/3 Cup 2% Milk
2 Tablespoon Olive Oil
3 Tablespoon finely chopped Parsley

directions

For the Pot Roast:

1
Preheat Oven to 325 degrees F.
2
Season all sides of Roast with Salt and Pepper. Heat a Dutch oven or heavy-bottomed pot over Medium-High heat and add Oil, heating a minute more. Add Roast and sear for 2 minutes on each side until browned. Remove Roast and reduce heat to Medium. Add Onion, Celery and Carrots and stir until Onions are translucent, about 5 minutes.
3
Add Garlic, Thyme and Bay Leaves and stir one minute more.
4
Add back Roast and pour in Chicken or Beef stock and Diced Tomato. Add Stock or Water if necessary, so that liquid comes halfway up Roast (if liquid is higher, that is fine so long as roast is not completely submerged). Cover pot and bring liquid up to a simmer. Place pot in oven and cook for at least 3 hours, turning Roast over after 1 1/2 hours.
5
After 2 hours of cooking, remove Roast and cover. Strain liquid to remove first batch of Vegetables (they will be mushy and will have already given their full flavour) and return to pot, skimming off excess Fat.
6
Stir in Potatoes, Carrots, Parsnips, Turnips and Dark Beer and return Roast to pot. Bring back up to a simmer then cover and continue cooking in Oven until Roast and Vegetables both yield easily when prodded with a fork.
7
To serve, remove Roast to a cutting board and cover with foil. Remove Vegetables with a slotted spoon to a serving dish and toss with Butter, Salt and Pepper and cover. If preparing Dumplings (recipe below), place covered Roast and Vegetables back in Oven (turned off) to keep warm while Dumplings cook. Slice and serve with Vegetables, Sauce and Horseradish on the side.
8
Enjoy.

For the Dumplings:

1
Sift dry ingredients.
2
Add milk, Oil and Parsley and stir just until blended. After Roast and Vegetables have been removed from pot, drop spoonfuls of Dumpling Dough over braising liquid that is simmering. Cover pot and simmer for 10 to 12 minutes. Remove dumplings and serve.
3
Enjoy with lots of sauce poured over the Roast.
4
Enjoy.

Source: Vanessa D