Pot Roasted Vegetables With Parmesan And Thyme Dumplings Recipes

LITTLE DUMPLINGS WITH LEFTOVER ROAST AND VEGGIES

Steps:

• For the dough: Combine the egg, butter, sour cream, chives and 1 teaspoon salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
• Roll the dough into 1/2-inch-thick ropes and cut into dumplings.
• Bring a large pot of water to a boil and salt liberally. Drop in the dumplings and cook until they float to the top, about 2 minutes.
• For the roast and veggies: Meanwhile, add the butter to a large pan over medium heat and begin to brown for 2 minutes. Add the chicken and spinach and toss to combine. Cook to warm the chicken and begin to wilt the spinach, about 2 minutes. Add the rosemary and cook for 2 more minutes.
• Add 1/2 cup of the dumpling cooking water and the dumplings and simmer until the flavors come together. Remove from the heat, toss in the Parmesan and serve.

POT ROAST WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 300°F.
• Heat the oil in a large Dutch oven or heavy pot over high heat. Season the pot roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely brown. Transfer the roast to a plate, then pour the beer into the Dutch oven, whisk to scrape up any browned bits, and whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put the roast back in the Dutch oven, and bake, covered, for 3 hours, or until tender, turning once. Remove the bay leaves, and serve with Roasted Vegetables (recipe follows).
• Preheat the oven to 300°F.
• Place the potatoes, carrots, and onions in a large bowl. Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated. Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so. Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine. Taste for seasonings, and add more salt or pepper, as desired.

OVEN-ROASTED POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 300 degrees. Heat oil in a 12-inch skillet over medium-high heat. Season roast with salt and pepper and add to the skillet. Brown on all sides before transferring it to a large roasting pan.
• Add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. Toss in the garlic and cook until fragrant, 15 - 30 seconds.
• Pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. Stir in the salt and pepper.
• Add the Rosemary, Thyme, and Bay leaves to the roasting pan with the roast. Arrange the potatoes, carrots, and celery around the meat in the pan.
• Pour the contents of the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
• Cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. Cook until a fork easily slides into the meat, about 3 to 3 ½ hours. Remove sprigs and bay leaves before serving.