Paso Del Norte Pot Roast And Corn Bread Dumplings
|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|
|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.