Cast Iron Pot Roast - The Cup

Cast Iron Pot Roast - The Cup

TUCSON, AZ (Tucson News Now) - Cast Iron Pot Roast - The Cup

Pot Roast -

  • Beer, Bottom round, 3-4 pounds, 1 ea.
  • Carrot, chopped 1 cup
  • Celery, chopped 1 cup
  • Onion, chopped 1 cup
  • Yukon potato, quartered 1 cup
  • Garlic clove, whole 1/4 cup
  • Chicken stock 3 cups
  • Red wine 2 cups
  • Thyme 4 sprig
  • Rosemary 1 sprig
  • Bay leaf 2 each

Dumplings -

  • All Purpose flour 1 1/2 cup
  • Chives, chopped 1 tbsp.
  • Thyme, chopped 1 tbsp.
  • Bacon fat/canola oil 1 tbsp.
  • Baking powder 1 tbsp.
  • Salt 2 tsp
  • Milk 3/4 cup

Season the beef with salt and pepper. In an oven safe pan, sear all sides of the meat on high heat. Add vegetables and herbs, cook for about 10 minutes, stirring vegetables occasionally. Add the stock and wine, and bring to a boil. Cover with foil, and bake in a 300 degree oven for 3 hours. Remove foil, drop dumpling mix into the liquid using a table spoon. Return to the oven uncovered for 15 minutes, or until dumplings are cooked throughout.

For the dumpling mix, combine all dry ingredients in a mixing bowl. Make a small well in the center and add all liquid. Mix with a spoon until just combined. Do not overmix. Use right away or store covered for up to 24 hours.

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