Name: Beef Pot Roast With Dumplings
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds beef chuck roast, trimmed and cut into chunks; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 1 cup beef broth; 1 cup red wine (optional); 2 bay leaves; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 2 tablespoons butter, melted

Instructions

Season the beef chunks with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Brown the beef in batches until nicely seared on all sides. Remove and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Return the beef to the pot and add the carrots, celery, beef broth, red wine (if using), bay leaves, and thyme.
Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 2 to 3 hours, or until the beef is tender.
In a mixing bowl, combine the flour, baking powder, and salt for the dumplings.
Stir in the milk and melted butter until a soft dough forms.
Drop spoonfuls of the dumpling dough onto the simmering beef mixture.
Cover and cook for an additional 15-20 minutes, or until the dumplings are cooked through.
Season with additional salt and pepper to taste.

Ingredients

Instructions

Nutrition Facts

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