Laredo Barbecued Pot Roast with Cornmeal Dumplings

courtesy of Chet's Crock


Laredo Barbecued Pot Roast

1 3-pound cross rib beef pot roast
1 large onion, chopped
1 clove garlic, minced
1 8 oz. can tomato sauce
1/4 cup firmly packed brown sugar
3 Tbs. cider vinegar
1 Tbs. prepared mustard
1 Tbs. Worcestershire sauce
2 tsp. salt
1 tsp. Italian herb seasoning, crumbled
1/4 tsp. pepper

Cornmeal Dumplings

2/3 cup milk
2 Tbs. vegetable oil
3/4 cup all-purpose flour
1/2 cup cornmeal
2 tsp. baking powder
1 tsp. salt

Trim excess fat from beef; brown in skillet, remove and reserve. Saute onion and garlic until soft in pan drippings. Place pot roast in slow cooker with onion and garlic. Combine tomato sauce, brown sugar, vinegar, mustard, Worcestershire sauce, salt, Italian herbs and pepper in a small bowl; pour over beef, cover. Cook on low for 10 hours or on high for 6 hours or until beef is tender when pierced with fork. Remove beef to a heated platter and keep warm. Turn heat control to high while making dumplings. Combine milk and vegetable oil in a medium sized bowl. Sift 3/4 cup flour and cornmeal, baking powder and salt over. Stir just until mixture is moist. (Dough will be soft) Drop onto hot food in slow cooker. Cook on high for 30 minutes or until puffy light. (No peeking or the dumplings won't puff up.)


Fabulous crock pot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at http://chetday.com

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