Count's Chuck Wagon Pot Roast - Recipe

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COUNT'S CHUCK WAGON POT ROAST

1 chuck roast (about 3 lbs.), cut into chunks
1/4 tsp. garlic powder
1 chopped onion
2 (8 oz.) cans tomato sauce
1/2 c. brown sugar
6 tbsp. cider vinegar
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper

Brown beef in Dutch oven in 1/4 cup oil. Remove and saute onion with garlic. Stir in tomato sauce, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. Bring to boil. Reduce heat and add beef and cover. Simmer 2 hours. Add chili dumplings, cover and simmer 30 minutes.

CHILI DUMPLINGS:

3/4 c. milk
2 tbsp. vegetable oil
3/4 c. flour
1/2 c. cornmeal
1 tsp. chili powder
1/2 tsp. salt

Combine milk and oil. Stir in flour, cornmeal, chili powder and salt. Stir until moist. Drop into Dutch oven by spoonfuls.

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Count's Chuck Wagon Pot Roast

· May 7 · #172026

Heidi (California) says:

"You've outdone yourself" is what my fiance said when I made this. So easy, and absolutely delicious. About halfway through simmering, I deglazed the pot with a really good Zinfandel, which gave it an even deeper, richer flavor. And those dumplings? Wow. I have a feeling this recipe is going to become part of my regular repertoire.

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