Old Fashioned Pot Roast With Herb Dumplings Recipes

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Trim excess fat from the chuck roast.
• 3. Dredge the roast with flour and season with salt and pepper.
• 4. Place a heavy-bottomed casserole over medium heat and add the oil.
• 5. When hot, add the meat and brown well on all sides.
• 6. Remove the meat; then add the carrots and onions and cook until browned.
• 7. Return the meat to the pot; add the stock, wine, thyme and bay leaf.
• 8. When the liquid comes to a simmer, cover the pot and place on the lower shelf of the preheated oven.
• 9. Bake for about 2 hours, turning the meat once or twice during cooking.
• 10. Toss the prepared vegetables with the olive oil or fat and season with salt and pepper.
• 11. About 40 minutes before serving, place the vegetables in a roasting pan, put in the oven and roast until they are tender and lightly browned.
• 12. When the meat is tender, remove to a platter and keep warm.
• 13. Strain the juices from the pot and skim off the fat.
• 14. Return the juices to the pot and cook over high heat until reduced to about half.
• 15. Reduce heat to a simmer; add dumplings and cook as directed.
• 16. Surround the roast with the vegetables and the dumplings.
• 17. Pour the remaining juices from the pot into a sauce boat, spoon a little over the meat before serving.
• 18. Herb Dumplings: Cut shortening into flour, herb, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
• 19. Stir in milk.
• 20. Drop dough by 10 spoonfuls onto stew (do not drop directly into liquid).
• 21. Cook uncovered 10 minutes.
• 22. Cover and cook 10 minutes longer.
• 23. Note: If using self-rising flour, omit baking powder and salt.

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Steps:

• Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

Steps:

• Preheat the oven to 300°F. To cook the roast, in a large, heavy-bottomed Dutch oven, heat the oil over high heat. Sear the meat until it's a rich, dark brown on both sides, 8 to 10 minutes total. Remove to a plate.
• Decrease the heat to medium, add the onions and cook, stirring frequently, until a deep, golden brown, 8 to 10 minutes. Add the wine and cook, stirring to loosen any brown bits. Add the paprika, thyme, bay leaf, and garlic. Stir to combine and cook until fragrant, 45 to 60 seconds. Return the seared roast to the pan. Add the stock and bring to a boil over medium-high heat. Cover and bake for 1 hour.
• Remove from the oven and turn the roast in the liquid to moisten. Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours, or until both the meat and vegetables are tender.
• Transfer the roast to a warm platter. Using a slotted spoon, place the vegetables around the roast. Cover the platter loosely with aluminum foil to keep warm. Remove the bay leaf from the sauce and discard. If the sauce is too thin, bring it to a boil over high heat to reduce and thicken. If the sauce is too thick, add a little wine or stock to achieve the correct consistency. Taste the sauce and adjust for seasoning with salt and pepper.
• To serve, slice the roast against the grain, and spoon the sauce over the roast and vegetables.