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Creole Pot Roast with Dumplings



  • 1/4 cup margarine
  • 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 flour
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped pimiento


  1. Melt 2 tablespoons margarine 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 margarine, 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 about 15 minutes.
  10. Place dumplings around pot roast.
  11. Strain broth and serve as gravy.

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