Simmered Creole Pot Roast with Pimiento Dumplings

"A slow simmer in this tasty tomato-onion-curry blend makes the tenderest meat with the yummiest dumplings. Even though I'm not a "carb addict", I love the versatility and ease of dumplings."
 
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Ready In:
3hrs 20mins
Ingredients:
13
Serves:
4-6
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ingredients

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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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Reviews

  1. I love this recipe. It's different from all the standard pot roast recipes in my cookbook collection. And I love that there are pimientos in the dumplings. They add color and tang. Stewed tomatoes remind me of my grandpa. This is in my rotation a couple of times a year...it's too rich to have much more often. It's a family favorite.
     
  2. A very interesting twist on a basic cut of meat. I liked the curry flavor and I agree that this is a great cooking method for tender meat. The dumplings were good too.
     
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