1/4 c. butter
3 lbs. pot roast of beef
1 can (16 oz.) whole tomatoes, undrained
2 c. sliced onions
2 tsp.curry powder
2 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce
1 c. hot water
1 2/3 c. unsifted flour
1 tbsp. baking powder
3/4 c. milk
2 tbsp. chopped parsley
2 tbsp. chopped pimiento

Melt 2 tablespoons butter in Dutch oven over medium high heat. Add beef and brown on all sides. Add tomatoes and onion; cover tightly. Cook over low heat for 2 hours. Stir in curry powder, 1 teaspoon salt, sugar and Worcestershire sauce. Cover and cook an additional 1/2 hour. Place pot roast on serving platter and keep hot.

Add 1 cup hot water to broth in pot; bring to a boil. Blend together flour, baking powder and remaining 1 teaspoon salt. Cut in remaining 2 tablespoons butter, using a pastry blender or 2 knives. Add milk, parsley and pimiento to flour mixture. Stir until moist. Drop batter by tablespoonfuls into boiling broth. Cover; cook over low heat about 15 minutes. Place dumplings around pot roast. Strain broth and serve as gravy.