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Beef Pot Roast with Dumplings

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ready in: 2-5 hrs
serves/makes:   6

recipe id: 52847

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4 pounds chuck roast
1/2 cup water
1 can (8 ounce size) tomato sauce
2 tablespoons brown sugar
1/4 teaspoon paprika
1/2 teaspoon dry mustard
1/4 cup lemon juice
black pepper
3 onions, sliced
2 cloves garlic, minced
1/4 cup ketchup
1/4 cup vinegar
1 tablespoon Worcestershire sauce

Cornmeal Dumplings

1 egg
1/2 cup milk
3/4 cup cornmeal
1/2 cup flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder


Brown pot roast in hot fat. Add water, tomato sauce, onions and garlic. Cover and cook over low heat for 2 hours. Add remaining ingredients. Cover and continue cooking until meat is tender. Serve with cornmeal or plain dumplings.

Cornmeal Dumplings: Beat egg with milk. Add 2 tablespoons melted shortening or margarine. Add remaining ingredients and blend well. Drop by tablespoons into pot roast sauce, cover pan tightly and simmer for 15 minutes.

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819 calories, 49 grams fat, 38 grams carbohydrates, 53 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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