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Spiced Beef Pot Roast With Dumplings


This easy pot roast recipe is made with a quick refrigerator biscuit dumpling topping.


  • 1 pot roast, chuck arm or other cut, about 4 pounds
  • 2 tablespoons or vegetable oil or rendered fat from roast
  • 1 can (14.5 ounces) tomatoes
  • 3 tablespoons red wine vinegar
  • 1/4 cup water
  • 1 clove garlic, minced
  • 6 whole cloves
  • 1/2 teaspoon mixed pickling spices
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package refrigerated biscuits
  • 1 tablespoon fresh minced parsley
  • 2 tablespoons flour
  • 3 tablespoons water


Trim excess fat from meat. Heat oil in a Dutch oven or large skillet, or render 2 tablespoons of fat from trimmed fat then discard the trimmings, leaving liquid drippings in pan. Slowly brown the roast on all sides, then pour off the excess fat. Add tomatoes, vinegar, 1/4 cup water, garlic, cloves, pickling spices, salt, and pepper. Cover and cook over low heat for 2 1/2 hours, or until tender. Place biscuits on the meat and sprinkle with parsley. Cover tightly and cook for 15 minutes, or until dumplings are cooked through.

Remove the beef and dumplings to a serving platter and keep warm. Skim excess fat from liquids. Add water to liquids to make 1 1.2 cups. Combine 2 tablespoons flour with 3 tablespoons cold water and stir to make a smooth paste. Gradually stir flour mixture into the hot liquids and cook until thickened, stirring.
Serves 8.

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