| | Spiced Beef with Dumplings
one 4 pound beef pot roast
one 1 pound can of tomatoes
1/4 cup of wine vinegar
1 clove of garlic, minced
6 whole cloves
1/2 teaspoon of mixed pickling spice
1 teaspoon of salt
1/4 teaspoon of pepper
1 pkg. of refrigerator biscuits
1 tablespoon of snipped parsley
2 tablespoons of flour
Trim the excess fat from the roast, then melt the fat in a Dutch oven. Brown the roast on all sides in the hot fat. Add 1/4 cup water and the remaining ingredients except the biscuits, parsley and flour. Cover and simmer for 2 hours and 30 minutes or until tender. Place the biscuits on the roast and sprinkle with the parsley. Cover tightly and steam for 15 minutes or till dumplings are done. Remove the roast and dumplings to a warm platter. Combine the flour and 1/4 cup of water and stir into the pan juices. Cook, stirring, until thickened. Serve with the roast. |
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