Simmered Creole Pot Roast With Pimiento Dumplings - cooking recipe

Ingredients

4 tablespoons butter (divided)
1 (2 1/2 lb) chuck roast (or something leaner if you wish)
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 large onion, sliced
2 teaspoons curry powder
2 teaspoons salt (divided)
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 2/3 cups flour
1 tablespoon baking powder
3/4 cup milk
2 teaspoons dried parsley
2 tablespoons chopped pimiento

Preparation

In a Dutch oven, brown roast on all sides in 2 tablespoons of the butter.
Add tomatoes and onion, cover tightly, and simmer over low heat for 2 hours.
Stir in curry powder, 1 teaspoon of the salt, sugar and Worcestershire sauce.
Cover and simmer an additional 30 minutes.
Remove roast to a heated plate and keep warm.
Bring liquid in Dutch oven to a boil, adding hot water if necessary (I find that the tomatoes lend enough liquid).
Blend together flour, baking powder, the remaining 1 teaspoon of salt, and dried parsley.
Cut in the remaining 2 tablespoons of butter, then stir in milk and pimiento until just moist.
Drop dumpling batter by the tablespoonful into the boiling liquid, then bring temperature to low, cover and simmer for about 15 minutes.
To serve, place dumplings around roast and drizzle with a bit of the pan juices.