Beef Pot Roast With Cornbread Dumplings
A hearty beef pot roast simmered with onions and flavorful sauce, topped with savory cornbread dumplings—perfect for comforting family dinners and gatherings.
Ingredients
- 3 to 4 pound beef roast ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- butter ⓘ
- 1/2 cup water ⓘ
- 18 ounce can tomato sauce ⓘ
- 3 onions, sliced ⓘ
- 2 cloves garlic, minced
- 2 tablespoons brown sugar or molasses ⓘ
- 1/2 teaspoon dry mustard ⓘ
- 1/4 cup lemon juice ⓘ
- 1/4 cup catsup ⓘ
- 1/4 cup vinegar ⓘ
- 1 tablespoon worcestershire sauce ⓘ
Instructions
- Rub the beef roast with salt and pepper.
- Brown the roast in butter until evenly browned.
- Add water, tomato sauce, sliced onions, and minced garlic to the pot.
- Cover and cook over low heat for 2 hours until the meat is tender.
- Combine remaining ingredients to make cornbread dumplings and add to the pot.
- Continue cooking until the dumplings are cooked through, about 1 hour.
Tips & Substitutions
For a richer flavor, sear the beef roast on all sides before adding other ingredients. If you don’t have brown sugar, molasses is a great substitute. Adjust the seasoning to your taste, and consider adding vegetables like carrots or potatoes for extra nutrition. If you're short on time, you can use a pressure cooker to speed up the cooking process for this beef pot roast.
Serving Suggestions
This hearty beef pot roast pairs beautifully with a side of steamed vegetables or a fresh green salad. The cornbread dumplings complement the dish well, making it a complete meal. Consider serving with a glass of red wine for a comforting dinner, or browse more American recipes for additional side options.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, adding a splash of water or broth to prevent drying out. For best results, reheat the cornbread dumplings separately in the oven to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Pot Roast With Cornbread Dumplings contains roughly 337 calories, with 11g protein, 43g carbohydrates, and 14g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2105mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like chuck roast or brisket. Just ensure the cut has enough marbling for tenderness. Adjust cooking time as needed, since leaner cuts may require less time to become tender.
What can I do if the dumplings aren’t cooking through?
If the dumplings aren't cooking through, ensure they are fully submerged in the liquid. You can also cover the pot to create steam, which will help them cook faster. Cook for a little longer and check frequently until they are fluffy and cooked through.
Can I make this dish ahead of time?
Absolutely! You can prepare the beef pot roast a day in advance and reheat it before serving. The flavors deepen overnight, making it even more delicious. Just prepare the cornbread dumplings fresh before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).