Braised Chuck Roast with Round Dumplings

 chuck roast (flat or low, so it fits in pan)

dried parsley

dried basil

salt and pepper

garlic powder

flour

olive oil

1 celery rib, sliced

1 carrot, sliced

1 garlic clove, sliced 

Worcestershire sauce (5 shakes)

beef broth or chicken

water

5 carrots, chopped

8 small red potatoes, leave the skin on, chopped

1 small onion,cut into large pieces

 

1. To a small skillet on the stove add dried parsley and dried basil for a few minutes.  You want to bring out the flavor but watch it so it doesn't burn. 

2.  Sear the roast in a nonstick large Dutch oven with olive oil.  Season both sides with salt, pepper, garlic powder, and flour.  When browned, flip over to brown the other side and even the edges.

3. After roast is completely seared put in celery, carrot, garlic clove, Worcestershire sauce and beef broth. Add the dried herbs (parsley/basil) on top of roast and cover add enough water to cover the roast.  Put on lid and simmer on low for 3-4 hours, until meat is tender enough to separate with a fork. 

4.  Meanwhile, prepare the vegetables by chopping them.  Add to the Dutch oven  in the last hour.  You can strain the cooking bits if you want to a smoother broth).  Simmer.During the last hour add the vegetables. and the dumpling to cook.

5.  Mix up either Southern Biscuits (from a box) or German Dumplings (from a box) and follow the package directions, using some broth from the Dutch oven as needed.  Form the dumplings into circles (like meatballs) as big or little as you want. Drop the dumplings into roast broth.  Add more water if needed.    Put on the lid, turn down the heat to a low simmer.  Add salt, pepper and parsley.  Put back on lid and cook dumplings about 20 minutes until cooked on the inside.  Serve roast, dumplings and vegetables by pouring broth over all for great flavor.  

Recipe:  Collard Valley Cooks