Pot Roast With Cornmeal Dumplings - cooking recipe

Ingredients

1 (3 lb.) pot roast
2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can (1 c.) tomato sauce
1/2 c. water
2 cloves garlic, minced
3 medium onions, sliced
2 Tbsp. brown sugar
1/4 tsp. paprika
1 tsp. prepared mustard
1/4 c. catsup
1/4 c. lemon juice (fresh, frozen or canned)
1/4 c. vinegar
1 Tbsp. Worcestershire sauce

Preparation

Rub meat with salt and pepper; brown in hot fat in deep, heavy skillet.
Add tomato sauce, water and garlic.
Cover and simmer 2 hours.
Top with onion slices.
Combine brown sugar, paprika, mustard, catsup, lemon juice, vinegar and Worcestershire sauce. Pour over meat.
Cover and cook until tender, about 1 hour. Remove meat before cooking dumplings.
To serve, place pot roast in center of large platter; arrange onion rings and dumplings around it.
Garnish with parsley.
Makes 8 to 10 servings.