MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: OLD-FASHIONED POT ROAST WITH HERB DUMPLINGS
  Categories: Meats, Ceideburg
       Yield: 4 servings
  
            Stephen Ceideburg
       2 lb Boneless chuck. roast
       2 tb Flour
            Kosher salt, black pepper
       2 tb Cooking oil
       1 md Carrot, diced
       1 md Onion, diced
       1 qt Beef stock
       1 c  Red wine
       4    Sprigs fresh thyme
       1    Bay leaf
       3    Carrots, peeled, cut into
            -quarters
       3    Parsnips, peeled, cut into
            -quarters
       1 md Rutabaga or
       2 md Turnips, peeled, cut into
            -1-inch wedges
      16    Boiling onions, peeled
       4 md Red potatoes (skins on), cut
            -into 1-inch cubes
       3 tb Olive oil
            Herb Dumplings (see recipe)
  
   Bradley Ogden runs the Lark Creek Inn in Larkspur California, has
   written “Bradley Ogden’s Breakfast, Lunch and Dinner, and was deemed
   ”Best California Chef“ of '93 by the James Beard Foundation.
   
   From ”Bradley Ogden’s Breakfast, Lunch & Dinner" cookbook.
   
   Preheat oven to 325 degrees F. Trim excess fat from the chuck roast.
   Dredge the roast with flour and season with salt and pepper. Place a
   heavy-bottomed casserole over medium heat and add the oil. When hot,
   add the meat and brown well on all sides. Remove the meat; add the
   carrots and onions and cook until browned. Return the meat to the
   pot; add the stock, wine, thyme and bay leaf. When the liquid comes
   to a simmer, cover the pot and place on the lower shelf of the
   preheated oven. Bake for about 2 hours, turning the meat once or
   twice during cooking. Toss the prepared vegetables with the olive oil
   or fat and season with salt and pepper. About 40 minutes before
   serving, place the vegetables in a roasting pan, put in the oven and
   roast until they are tender and lightly browned.
   
   When the meat is tender, remove to a platter and keep warm.
   
   Strain the juices from the pot and skim off the fat. Return the
   juices to the pot and cook over high heat until reduced to about half.
   
   Reduce heat to a simmer; drop dumpling dough by the teaspoonful into
   the simmering juices. Cover and simmer about 10 minutes, or until a
   toothpick inserted into a dumpling comes out clean.
   
   Surround the roast with the vegetables and the dumplings. Pour the
   remaining juices from the pot into a sauce boat, Spoon a little over
   the meat before serving.
   
   PER SERVING (not counting dumplings): 675 calories, 48 g protein, 64 g
   carbohydrate, 24 g fat (5 g saturated), 108 mg cholesterol, 779 mg
   sodium, 10 g fiber.
   
   Tom Sietsema writing in the San Francisco Chronicle, 10/6/93.
   
   Posted by Stephen Ceideburg
  
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