Spicy Pot Roast With Dumplings - cooking recipe

Ingredients

3 to 4 lb. beef pot roast (I used rolled rump roast)
1 can (2 c.) tomatoes
1/2 c. wine vinegar
1/4 c. water
1/8 tsp. garlic
1/2 tsp. mixed pickling spices
6 whole cloves
1 tsp. salt
1/4 tsp. pepper
Bisquick and milk (follow directions on box to make dumplings)

Preparation

Slowly brown meat in hot fat.
Add the next 8 ingredients. Cover; cook slowly for 2 1/2 hours, or until tender.
Remove meat and keep hot.
Spoon dough (made from Bisquick and milk) into boiling liquid.
Follow directions on Bisquick box.
Serve with green beans.