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Ingredients Jump to Instructions ↓

  1. 3 1/2 pounds (1 1/2 kg) boneless blade or chuck beef roast , tied

  2. 2 tbsp (25 ml) vegetable oil

  3. 1 x medium onion , roughly chopped

  4. 1 ribs celery , roughly chopped

  5. 2 x medium carrots , peeled and roughly chopped

  6. 2 cloves garlic cloves, minced

  7. 2 sprigs sprigs fresh thyme

  8. 2 x bay leaves

  9. 1 cup (250 ml) chicken or beef stock (low sodium preferred)

  10. 1 can 28-ounce (796 ml) diced tomato

  11. 1 lb. mini potatoes , cut in quarters

  12. 2 x medium carrots , peeled and cut into sticks

  13. 2 x medium parsnips , peeled and cut into sticks

  14. 2 x medium white turnips , peeled and cut into wedges

  15. 1 x 341 ml bottle beer

  16. 1 tbsp (15 ml) butter

  17. horseradish , as accompaniment

  18. 1 cup (250 ml) all purpose flour

  19. 2 tsp (10 ml) baking powder

  20. 1/2 tsp (2 ml) fine salt

  21. 2/3 cup (150 ml) 2% milk

  22. 2 tbsp (25 ml) olive oil or vegetable oil

  23. 3 tbsp (40 ml) finely chopped green onion or parsley

Instructions Jump to Ingredients ↑

  1. Pot Roast with Dumplings Preheat oven to 325 F (160 C) and 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. Add garlic, thyme and bay leaves and stir one minute more.

  2. 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.

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