This braised chuck roast with drop dumplings recipe by Collard Valley Cooks on YouTube is cooked in one pot and easy to make. The chuck roast looks very tender in a flavorful broth filled with vegetables. I love how there are drop dumplings in this roast because it’s a full meal to have with all of the food groups mixed into one. This is such a southern comfort food to me, and I can imagine how the broth tastes are seasoned well with herbs. There’s a good process in this tutorial where she boils the chuck roast with vegetables and broth, then strains the leftover vegetables and meat pieces. I think this recipe is unique, and I never thought about that method before.
Ingredients:
- 1 large chuck roast
- 1 cup flour
- coarse ground pepper and kosher salt
- roasted garlic powder (Baida brand)
- dried parsley
- dried basil
- fresh rosemary, optional
- onion
- 1 garlic clove
- 1 stalk celery
- 1 large carrot
- 2 cup chicken stock
- 5 shakes Worcestershire sauce
- olive oil or corn oil
- 1/4 cup butter
- water to cover
Directions:
First, season the chuck roast with salt, pepper, and garlic powder. Coat the roast with flour and continue on the other side too. Put a pan on low heat with olive oil and sear the chuck roast until it is nicely browned. While the roast is cooking, put a stalk of celery, carrots, and herbs in the pot.
Next, continue to watch Collard Valley Cooks tutorial on YouTube for full instructions and details. Let the veggies and drop dumplings cook together with the chuck roast on a low simmer.
Overall, this braised chuck roast recipe looks amazing and I love how there’s a lot of vegetables in this meal. Many meals like these do not include a lot of substances besides meat. This would be a great meal to make during the Fall and holiday season.
