Thursday, January 17, 2013

Pot Roast with Little Dumplings

 

I made a delicious Pot Roast last Sunday with little dumplings  (pictured between the green beans and the bread).  It's another of my husband's favorite meals.  I don't usually buy rump roast because it's so expensive but this was a nice one, not too high of a price, and my husband ate sandwiches from the leftover roast all week, so how can that be a bad thing, right?  (I also used the remaining leftovers for my free soup today-Thursday.)

I typically make roast in the oven or in the crockpot.  I have read some information that you can use your crockpot all day and use less energy than using your oven for a couple of hours.  That sold me there so I used my crockpot.

Our family loves "Little Dumplings" made with the roast gravy.  It's so easy that it's silly really.  I have, on occasion, either when I was being super frugal or didn't want to make a run to the store, used homemade dumplings (from my Chicken & Dumpling recipe) (cutting them in small squares) and they are awesome!  But, this time I used a couple of cans of cheapo canned biscuits.  I think my husband likes the dumplings almost as much as he likes the roast and that's really saying something because he loves meat!

Here's how I make Pot Roast with Little Dumplings AT HOME MY WAY:


Pot Roast with Little Dumplings
(crockpot or oven) 
 
  • Roast of your choice (rump, chuck or even round steak/stew meat)
  • 1 can of cream of mushroom soup + 1 1/2 can of water
  • 1 teaspoon Kitchen Bouquet (optional) (makes a deeper gravy)
  • 6 large potatoes (or however many you need), peeled and cut in thick slices the length of the potato
  • Peeled, carrots or baby carrots (fresh)
  • 1 teaspoon Onion Powder or a sliced small real onion
  • *Quartered cabbage is also good cooked with roast.
  • 2 cans of cheapest canned biscuits
 
Instructions:

 
 
Place the meat in the crockpot or baking pan.  Place the potatoes/carrots (cabbage if you want) on top and any onion powder/onion.  Add the can of mushroom soup, 1 1/2 can of water (add the Kitchen Bouquet to the can of water to dissolve well). 
 
(I usually blend the soup + water in a separate container until smooth with the Kitchen Bouquet and then dump it on top of the meat/vegetables.) 
 
Cook on low (if in crockpot) 8-10 hours.  If in the oven, I bake on 350° for about 2 hours or until the meat is fork tender.
 
To make the dumplings:
 
Carefully dump the broth/gravy off the roast into a med/smal saucepan (like you would cook mac & cheese in) (I usually crack the lid to do this - CAREFULLY!)
 
You want at least 3-4 cups of liquid in the pot.  The gravy is very condensed so if you need to, add enough water to make sure the pot has enough liquid to cook dumplings.  Bring to boil.
 
Pinch each biscuit into about 6-7 pieces and place in the boiling broth.  Move them gently to add more pieces to the boiling gravy and not on top of other dumplings.  Turn to medium, add a lid/cracked, and only gently stir until the dumplings are done (5-10 minutes or so).
 
 

ENJOY!

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