Serves: 9
Total Calories: 219
Arrange carrots and potatoes in a slow cooker. Place roast on top; sprinkle with garlic salt and pepper. In a small bowl, stir together water and soup mix; pour over roast. Cover and cook on low setting for 6 to 8 hours. Drain most of broth from slow cooker into a large soup pot; keep roast and vegetables warm in slow cooker. Bring broth to a boil over medium-high heat. Drop dumpling batter into boiling broth by teaspoonfuls. Cover and cook for 15 minutes. Serve dumplings with sliced roast and vegetables.
Dumplings:
Sift together dry ingredients. Add cream and stir quickly to make a medium-soft batter.
Tip: Let roasts stand for a few minutes before slicing, so all of the savory juices can reabsorb into the meat.
This Pot Roast & Dumplings recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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