Creole Pot Roast with Dumplings

Ingredients

• 1/4 cup butter, divided
• 1 (3 pound) beef pot roast
• 1 (16 ounce) can whole tomatoes, undrained
• 2 cups sliced onions
• 2 teaspoons curry powder
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1 teaspoon Worcestershire sauce
• 1 cup hot water
• 1 2/3 cups unsifted all-purpose flour
• 1 tablespoon baking powder
• 3/4 cup milk
• 2 tablespoons chopped parsley
• 2 tablespoons chopped pimiento

Instructions

1. Melt 2 tablespoons butter in Dutch oven over medium high heat. Add beef and brown on all sides.
2. Add tomatoes and onion; cover tightly. Cook over low heat for 2 hours.
3. Stir in curry powder, 1 teaspoon salt, sugar and Worcestershire sauce. Cover and cook an additional 1/2 hour.
4. Place pot roast on serving platter and keep hot.
5. Add 1 cup hot water to broth in pot; bring to a boil.
6. Blend together flour, baking powder and remaining 1 teaspoon salt.
7. Cut in remaining 2 tablespoons butter, using a pastry blender or 2 knives.
8. Add milk, parsley and pimiento to flour mixture. Stir until moist.
9. Drop batter by tablespoonsful into boiling broth. Cover; cook over low heat for about 15 minutes.
10. Place dumplings around pot roast.
11. Strain broth and serve as gravy.