Laredo barbecued pot roast

Yield: 8 Servings

Measure Ingredient
1.00 \N Cross rib beef pot roast; about 3
1.00 large Onion; chopped
1.00 \N Garlic clove; minched
8.00 ounce Tomato sauce
¼ cup Brown sugar
3.00 tablespoon Cider vinegar
1.00 tablespoon Prepared mustard
1.00 tablespoon Worcestershire sauce
2.00 teaspoon Salt
1.00 teaspoon Italian herbs; crumbled
¼ teaspoon Pepper
\N \N Cornmeal dumplings
⅔ cup Milk
2.00 tablespoon Vegetable oil
¾ cup Flour
½ cup Cornmeal
2.00 teaspoon Baking powder
1.00 teaspoon Salt

1. Trim excess fat from beef; brown in skillet, remove and reserve.

Saute onion and garlic until soft in pan drippings. 2. 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. 3. 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. 4.

Turn heat control to high while making dumplings. 5. Combine milk and vegetable oil in a medium sized bowl. Sift ¾ 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)

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