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Barbecued Pot Roast

Date added: December 13, 2007

  • Servings: 6 change
  • Calories per serving: 872
  • Prep time: 40
  • Cook time: 17

Ingredients

Meats
  • 3 pound beef, cross rib, pot roast
  • 1 onion, chopped
  • 1 garlic, clovees, minced
  • 8 ounce-weight tomato sauce, cnd
  • 1/4 cup sugar, brown
  • 3 tbsp vinegar, cider
  • 1 tbsp mustard, prepared
  • 1 tbsp sauce, worcestershire
  • 2 tsp salt, table
  • 1 tsp italian herbs, crumbled
  • 1/4 tsp pepper, white
Cornmeal Dumplings
  • 3/4 cup milk, whole, 3.5%, homogenized, w/add vit d
  • 2 tbsp oil, vegetable
  • 3/4 cup flour, all purpose, bleached, enrich
  • 1/2 cup cornmeal, yellow
  • 2 tsp baking powder, continuous action
  • 1 tsp salt, table

Recipe Method

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

2. Saute onion and garlic until soft in pan drippings. Place pot roast in slow cooker with onion and garlic.

3. 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.

4. Remove beef to a heated platter and keep warm.

5. 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 milk and oil. Stir just until mixture is moist. (Dough will be soft.)

6. 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.)

Nutritional Facts

Per serving% Daily Value*
Calories 87244%
Fat 50g76%
Cholesterol 220mg73%
Sodium 1,667mg 69%
Carbohydrates 33g44%

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