Laredo barbecued pot roast

 
                         Laredo Barbecued Pot Roast
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Crockpot                         Main dish
                 Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Cross rib beef pot roast -- about 3
    1      large         Onion -- chopped
    1                    garlic clove -- minched
    8      ounces        Tomato sauce
      1/4  cup           Brown sugar
    3      tablespoons   Cider vinegar
    1      tablespoon    Prepared mustard
    1      tablespoon    Worcestershire sauce
    2      teaspoons     Salt
    1      teaspoon      Italian herbs -- crumbled
      1/4  teaspoon      Pepper
                         CORNMEAL DUMPLINGS
      2/3  cup           Milk
    2      tablespoons   Vegetable oil
      3/4  cup           Flour
      1/2  cup           Cornmeal
    2      teaspoons     Baking powder
    1      teaspoon      Salt
 
   1.  Trim excess fat from beef; brown in skillet, remove and reserve.  
 Saute onion and garlic until soft in pan drippings. 2.  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. 3.  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. 4.  Turn heat control to high 
 while making dumplings. 5.   Combine milk and vegetable oil in a medium 
 sized bowl. Sift 3/4 cup flour  and cornmeal, baking powder and salt over. 
  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.  
 (No peeking or the dumplings  won't puff up)
  
 
 
 
 
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