Pot Roast with Dumplings

One of the meals that we had many different times in Europe was meat with some sort of dumpling. It would often be beef, but we also had it with pork, turkey, deer, and goose. We have enjoyed this recipe several times and it is easy to prepare and truly delicious. Rather than make our own dumplings, we use packaged biscuits which become soft and gooey when steamed. Because the biscuits are cooked in the same pot that the beef simmers in, they soak up a lot of flavor. This is definitely the type of dish that can be modified easily by adding different vegetables like onions or peppers, but we like the simplicity of the dish as we prepared it. Because it is slow cooked, the meat comes out fork tender and the sauce thickens up nicely, but if you want it thicker, you can certainly add some cornstarch to it.

IMG_3849

Pork and Potato Dumpling in Europe

INGREDIENTS

  • 3 lb Chuck Roast
  • 2 tbsp Vegetable Oil
  • 1 tsp Garlic Powder
  • 28 oz Can of Diced Tomatoes
  • 32 oz Package of Beef Stock
  • 2 Cloves of Fresh Garlic – minced
  • 8 Whole Cloves
  • 1 tbsp Parsley – chopped fresh or dry
  • 1 tsp Red Pepper Flakes
  • 1 package of Refrigerated Biscuits
  • Salt and Pepper to taste
DSC_7622

Brown the Roast

INSTRUCTIONS

Heat a cast-iron Dutch oven with the vegetable oil over medium-high heat. Season the beef on both sides with salt, pepper, and the garlic powder. Brown the roast in the oil for about 3 to 4 minutes per side. Add the beef stock, tomatoes, garlic, red pepper flakes, and additional salt and pepper to the pot and stir to deglaze. Heat until it starts to simmer and then reduce the heat to low and cook slowly for 2 to 2 1/2 hours until the sauce has thickened slightly and the beef is tender. Arrange the biscuits over the roast, covering it completely, and sprinkle with the parsley. Put the lid on the Dutch oven, cover tightly, and cook for 15 minutes, shaking the pot periodically. Remove the meat and biscuits to create individual servings, covering the beef with the sauce.

DSC_7628

Add Ingredients and Simmer

DSC_7634

Cover with the Biscuits

DSC_7639

After the Dumplings have Steamed

DSC_7643

Beef with Dumplings

 

Advertisements
This entry was posted in food, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Pot Roast with Dumplings

  1. ralietravels says:

    Alie, who is famous for her dumplings, might shoot me if I made this with biscuits — on the other hand, she says her favorite meal is any I fix rather than her. I am intrigued by the cloves and red pepper flakes.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s