ROAST:

3 lbs. beef roast
1 (16 oz.) can tomatoes
2 c. sliced onions
2 tsp. curry powder
1 tsp. sugar
2 tbsp. butter or cooking oil

In large iron Dutch oven or heavy pan - melt butter (or oil) over medium heat. Add beef roast and brown on both sides. Add tomatoes and sliced onions. Bring to boil. Reduce heat - cover and simmer for 2 hours. Stir in curry powder and sugar. Cover and cook additional 1 1/2 hour. Place roast on serving platter and keep warm.

DUMPLINGS:

1 1/2 c. flour
1 tbsp. baking powder
1 tbsp. butter
1 c. skim milk
2 tbsp. chopped onion
2 tbsp. chopped parsley
2 tbsp. pimiento pieces
1 c. hot water

Combine flour and baking powder in a small bowl. Cut butter into flour mixture. Stir in milk, onion, parsley and pimiento until just moistened. Add hot water to gravy mixture in pan - bring to boil. Drop batter by tablespoons into boiling gravy in pot - cover and cook 15 minutes over low heat. Arrange dumplings around roast on platter. Pour gravy into small bowl to serve over dumplings and roast if desired.