Beef Pot Roast with Cornmeal Dumplings

Ingredients

Roast

• 1 (4 pound) chuck roast
• 1/2 cup water
• 1 (8 ounce) can tomato sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon paprika
• 1/2 teaspoon dry mustard
• 1/4 cup lemon juice
• Salt
• Pepper
• 3 onions, sliced
• 2 cloves garlic, minced
• 1/4 cup ketchup
• 1/4 cup vinegar
• 1 tablespoon Worcestershire sauce

Cornmeal Dumplings

• 1 egg
• 1/2 cup milk
• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder

Instructions

1. Roast: Brown pot roast in hot fat.
2. Add water, tomato sauce, onions and garlic. Cover and cook over low heat for 2 hours.
3. Add remaining ingredients. Cover and continue cooking until meat is tender.
4. Serve with cornmeal or plain dumplings.
5. Cornmeal Dumplings: Beat egg with milk.
6. Add 2 tablespoons melted shortening or margarine.
7. Add remaining ingredients and blend well.
8. Drop by tablespoons into pot roast sauce, cover pan tightly and simmer for 15 minutes.