Old-Fashioned Pot Roast with Herb Dumplings
| Yield: | 4 Servings |
| Categories: | Meats |
| Stephen Ceideburg | ||
| 2 | lb | Boneless chuck. roast |
| 2 | tb | Flour |
| Kosher salt, black pepper | ||
| 2 | tb | Cooking oil |
| 1 | md | Carrot, diced |
| 1 | md | Onion, diced |
| 1 | qt | Beef stock |
| 1 | c | Red wine |
| 4 | Sprigs fresh thyme | |
| 1 | Bay leaf | |
| 3 | Carrots, peeled, cut into quarters | |
| 3 | Parsnips, peeled, cut into quarters | |
| 1 | md | Rutabaga or |
| 2 | md | Turnips, peeled, cut into 1-inch wedges |
| 16 | Boiling onions, peeled | |
| 4 | md | Red potatoes (skins on), cut into 1-inch cubes |
| 3 | tb | Olive oil |
| Herb Dumplings (see recipe) |
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