Laredo Barbecued Pot Roast
A tender and juicy pot roast marinated with Italian herbs and served with savory dumplings.
Yield
6 servingsPrep
1 hrsCook
10 hrsReady
11 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef
cross rib, pot roast |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic
clove, minced |
|
| 8 | ounces |
tomato sauce
|
|
| ¼ | cup |
sugar
brown |
|
| 3 | tablespoons |
apple cider vinegar
|
|
| 1 | tablespoon |
prepared mustard
prepared |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
italian herbs
crumbled |
* |
| ¼ | teaspoon |
black pepper
|
|
| ⅔ | cups |
milk
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
cornmeal
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef
cross rib, pot roast |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic
clove, minced |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 59 | ml |
sugar
brown |
|
| 45 | ml |
apple cider vinegar
|
|
| 15 | ml |
prepared mustard
prepared |
|
| 15 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
italian herbs
crumbled |
* |
| 1.3 | ml |
black pepper
|
|
| 158 | ml |
milk
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
cornmeal
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
Directions
Trim excess fat from beef; brown in skillet, remove and reserve. Sauté 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 ¾ cup flour and cornmeal, baking powder and salt over milk and oil. 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. (Do not remove the cover or the dumplings will not puff up.)
