Simmered Creole Pot Roast with Pimiento Dumplings

Recipe by EdsGirlAngie
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READY IN: 3hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Dutch oven, brown roast on all sides in 2 tablespoons of the butter.
  • Add tomatoes and onion, cover tightly, and simmer over low heat for 2 hours.
  • Stir in curry powder, 1 teaspoon of the salt, sugar and Worcestershire sauce.
  • Cover and simmer an additional 30 minutes.
  • Remove roast to a heated plate and keep warm.
  • Bring liquid in Dutch oven to a boil, adding hot water if necessary (I find that the tomatoes lend enough liquid).
  • Blend together flour, baking powder, the remaining 1 teaspoon of salt, and dried parsley.
  • Cut in the remaining 2 tablespoons of butter, then stir in milk and pimiento until just moist.
  • Drop dumpling batter by the tablespoonful into the boiling liquid, then bring temperature to low, cover and simmer for about 15 minutes.
  • To serve, place dumplings around roast and drizzle with a bit of the pan juices.
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