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Paso Del Norte Pot Roast And Corn Bread Dumplings

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  Chuck roast 4 Pound
  Butter 1⁄2 Cup (8 tbs) (1 stick)
  Barbecue sauce 1 3⁄4 Ounce (1 package)
  Vinegar 1⁄4 Cup (4 tbs)
  Tomato soup 10 3⁄4 Ounce (1 can)
  Water 120 Milliliter (1 soup can)
  Flour 3⁄4 Cup (12 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Salad oil 2 Tablespoon
  Minced onion 2 Tablespoon

Place roast in roasting pan; dot with butter and sprinkle barbecue sauce mix over top.
Mix together vinegar, soup and water; pour around meat.
Cover; bake at 325 degrees for 2 hours to 2 hours and 30 minutes, basting occasionally.
When roast is almost done, pour off most of sauce into large pan; return roast to oven.
Bring sauce to boil, adding a small amount of water, if needed.
Sift together flour, cornmeal, baking powder and salt; add milk, salad oil and onion.
Stir until moistened; drop by large spoonfuls into boiling sauce.
Cook 10 minutes; cover and continue cooking for 12 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4626 Calories from Fat 1975

% Daily Value*

Total Fat 222 g341.9%

Saturated Fat 96.7 g483.6%

Trans Fat 0.5 g

Cholesterol 1239.2 mg413.1%

Sodium 4440.7 mg185%

Total Carbohydrates 206 g68.5%

Dietary Fiber 9.6 g38.4%

Sugars 27.4 g

Protein 422 g844.2%

Vitamin A 84.7% Vitamin C 16%

Calcium 127.5% Iron 252.9%

*Based on a 2000 Calorie diet

Paso Del Norte Pot Roast And Corn Bread Dumplings Recipe