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Paso Del Norte Pot Roast And Corn Bread Dumplings

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Ingredients
  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
Directions

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

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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