Braised Chuck Roast with Herb Dumplings with Herb Dumplings
Fork tender meat with moist and delicious herb dumplings make this braised chuck roast with herb dumplings a terrific choice for dinner for any night of the week.
Servings 8
Calories 1576kcal
Ingredients
Pot Roast Ingredients
- 3 -3 ½ lb chuck roast
- 1 Tablespoon kosher salt
- 1 teaspoon black pepper
- 3 cups beef broth
- 1 cup dry red wine
- 2 Tablespoons Worcestershire sauce
- 8 cloves garlic minced
- 2 Tablespoon fresh chopped rosemary
- 1 Tablespoon fresh chopped oregano
- 1 Tablespoon fresh chopped thyme
- 2 bay leaves
- 1 pound baby bella mushrooms sliced or halved
- 1 large yellow onion thinly sliced
- 3 Tablespoons cornstarch
Dumpling Ingredients
- ½ cup milk
- 2 Tablespoon butter
- 1 cup flour
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 teaspoon chopped chives
- 2 teaspoon fresh chopped thyme
- 2 teaspoon fresh chopped rosemary
Instructions
- Season chuck roast all over with salt and pepper. Heat a large Dutch oven over medium-high heat and add olive oil. Sear each side of chuck roast for about 2 minutes or until deep brown.
- Remove roast from pot and add onions. Quickly sauté for a minute or two then deglaze the pot with broth and wine, scraping any bits off the bottom of the pan.
- Stir in the Worcestershire, garlic, rosemary, oregano, thyme, and bay leaves and return roast to the pot.
- Add the mushrooms and place around the roast. Cover and braise over low heat for 4 hours or until fall apart tender.
- Approximately 20 minutes prior to serving, prepare the dumplings.
- In a medium-sized bowl combine milk and butter then heat in the microwave on high for 45-60 seconds until butter melts.
- Add 1 cup flour, baking powder, ½ teaspoon salt, chives, thyme and rosemary in with the milk mixture and stir together. Mix until ingredients are all combined and a wet dough is formed. Do not over mix.
- Using two spoons, drop golf-ball sized balls of dough into the Dutch oven with the pot roast. If pot roast has been turned off, make sure it is reheated and hot before adding the dough to the pot roast.
- Push dough balls into the liquid to coat. Repeat with remaining dough. You should have approximately 8 dumplings.
- Cover pot and cook over low heat, covered until dumplings double in size, approximately 15-20 minutes.
- Transfer the roast, dumplings and vegetables to a serving dish but leave liquid in the pot. Discard the bay leaves. Bring the sauce to a simmer.
- In a small bowl combine the cornstarch with 2 tablespoons of the hot broth. Pour into the pot and simmer until thicken. Pour over the roast and serve.
Notes
Cooking Tips: You can also prepare the pot roast in a slow cooker. Just follow steps 1-6, then add everything to slow cooker. Cook on low heat for 4-5 hours, or until fork tender. Add the dumplings 20 minutes prior to serving.
If you do not want to make the herb dumplings (you're missing out), you can make this pot roast with potatoes, carrots and celery. My family loves potatoes so add 2-3 lbs of baby yellow potatoes during the last 2 hours of cooking. You can also add carrots chunks (6 ounces) and celery pieces (4 ounces), as well.
TO STORE: Store any leftover chuck roast in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1g | Calories: 1576kcal | Carbohydrates: 24g | Protein: 152g | Fat: 95g | Saturated Fat: 40g | Polyunsaturated Fat: 48g | Trans Fat: 5g | Cholesterol: 503mg | Sodium: 1475mg | Fiber: 3g | Sugar: 4g
