How To make Laredo Barbecued Pot Roast
Ingredients
3
pound
beef, cross rib, pot roast
1
each
onion, chopped
1
each
garlic, clove, minced
8
oz
tomato sauce
1/4
cup
sugar, brown
3
tablespoon
cider vinegar
1
tablespoon
mustard, prepared
1
tablespoon
worcestershire sauce
2
teaspoon
salt
1
teaspoon
italian herbs, crumbled
1/4
teaspoon
pepper
cornmeal DUMPLINGS:
2/3
cup
milk
2
tablespoon
vegetable oil
3/4
cup
flour
1/2
cup
cornmeal
2
teaspoon
baking powder
1
teaspoon
salt
Directions:
Trim excess fat from beef; brown in skillet, remove and reserve. Saute onion and garlic until soft in pan drippings. Place pot roast in slow cooker with onion and garlic. Combine tomato sauce, brown sugar, vinegar, mustard, worcestershire sauce, salt, italian herbs and pepper in a small bowl; pour over beef, cover. Cook on Low for 10 hours, or on High for 6 hours, or until beef is tender when pierced with fork.
Remove beef to a heated platter and keep warm. Turn heat control to High while making dumplings. Combine milk and vegetable oil in a medium sized bowl. Sift 3/4 cup flour and cornmeal, baking powder and salt over milk and oil. Stir just until mixture is moist. (Dough will be soft.) Drop onto hot food in slow cooker. Cook on High for 30 minutes or until puffy light. (Do not remove the cover or the dumplings will not puff up.)
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