Beer-Braised Pot Roast with Herb Dumplings

Ingredients

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Directions

Post Roast

1. In a large bowl stir and combine:
   2 1/2 lb London broil, cut into 2-inch cubes
   1 Tbsp all-purpose flour
   1/2 tsp salt
   1/4 tsp black pepper, ground
2. Heat a large Dutch oven over medium-high heat and add:
   1 tsp extra-virgin olive oil
   4 slices of prosciutto, diced
   Cook until lightly browned, approximately 5 minutes
   Add in 1 large onion , sliced
3. Remove the onions and prosciutto with a slotted spoon to a large plate.
4. Add beef cubes in batches to hot oil.
5. Brown all sides and remove beef to plate with onions. Repeat until all the meat is browned.
6. Return everything to the Dutch oven and mix in:
   1 lb mushrooms, sliced
   1 1/2 cup brown ale
   2 cup beef broth
7. Bring to boil, then reduce heat to low.
8. Place in the stew:
   1 bouquet garni (sprigs of parsley, thyme and bay leaf tied together)
   Cook covered for 2 hours.

Dumplings

9. Approximately 20 minutes prior to serving, prepare the dumplings.
10. In a medium-sized bowl, heat in the microwave on high for 45-60 seconds until butter melts:
    1/2 cup milk
    2 Tbsp butter, unsalted
11. Stir in with a wooden spoon:
    1 cup all-purpose flour
    2 tsp baking powder
    1/2 tsp salt
    2 tsp chives, chopped
    2 tsp thyme, fresh, chopped
    2 tsp fresh rosemary, chopped
12. Mix until ingredients are all combined and a wet dough is formed. Do not over mix.
13. Using two spoons, drop golf-ball sized balls of dough into the Dutch oven with the pot roast. If pot roast has been turned off, make sure it is reheated and hot before adding the dough to the pot roast.
14. Push dough balls into the liquid to coat.
15. Repeat with remaining dough. You should have approximately 8 dumplings.
16. Cover pot and cook over low heat, covered until dumplings double in size, approximately 15-20 minutes.
17. Transfer pot roast to serving bowl.
18. Sprinkle over pot roast with the leaves from:
    2 sprigs of thyme, fresh
19. Serve immediately