Colorado Pot Roast With Corn Meal Dumplings 1942
Created by dienia b on September 15, 2024
- Servings: 8
- Prep Time: 9m
- Cook Time: 4h
- Recipe #43645
Ingredients
- 4 pounds beef pot roast
- 3 tablespoons oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water
- 8 ounces tomato sauce (1 can)
- 3 cups onions, sliced
- 2 cloves garlic, smashed
- 1/4 teaspoon paprika
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon dry mustard
- 1/4 cup catsup
- 1/4 cup lemon juice
- 1/4 cup vinegar
- 1 tablespoon Worcestershire sauce
- Dumplings
- 3/4 cup corn meal
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 egg, well beaten
- 1/2 cup milk
- 2 tablespoons butter, melted
How to Make
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Step 1: Pot roast: Sprinkle roast with salt and pepper.
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Step 2: Brown meat in a little fat in a heavy skillet or Dutch oven.
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Step 3: Add veggies cook until translucent.
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Step 4: Add remaining ingredients.
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Step 5: Cover tightly and cook at simmering until meat is very tender, allowing about 45 minutes per pound.
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Step 6: Add water as needed.
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Step 7: Remove meat to hot platter and keep warm while cooking dumplings.
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Step 8: Dumplings: Combine corn meal with sifted flour, salt and baking powder.
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Step 9: Add beaten egg and milk and blend well.
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Step 10: Stir in butter. Drop by spoonfuls into hot meat sauce.
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Step 11: Cover tightly and steam for 15 minutes.
Nutritional Facts
- Serving Size: 1 (426.9 g)
- Calories 831.2
- Total Fat - 53.5 g
- Saturated Fat - 20.3 g
- Cholesterol - 367.9 mg
- Sodium - 1354.4 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 2.4 g
- Sugars - 7.4 g
- Protein - 60.9 g
- Calcium - 158 mg
- Iron - 6.2 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.3 mg