Be the first to Ingredients:
- 1 chuck roast, 3-4 lbs.
- 1/2 c. white wine (good brand, or red if necessary)
- 1 c. canned tomatoes
- 1/2 tsp. garlic salt
- 1 med. onion, sliced
- 1/2 tsp. parsley flakes
- 1 bay leaf
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. basil leaves
- 1/2 tsp. thyme
- Bisquick dumplings or other homemade dumpling dough
Preparation:
Use a Dutch oven or large pan Brown roast. Pour in wine. Add all remaining ingredients. Bring to boil, cover and simmer for two hours. Turn meat once and simmer for another two hours or until meat is tender. Remove meat to platter, remove all fat and cut in serving pieces. Strain the broth and return meat and broth to kettle. Make this a day before you plan to use, as the flavor will be better. Reheat to boiling, prepare Bisquick dumplings, drop by spoonfuls on the meat, and simmer
gently for 10 minutes, uncovered; 10 minutes, covered.
Serves 6.
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