Pot Roast with Dumplings Recipe | Food Network UK

Ingredients

• 3 ½ pounds (1.5 kg) Boneless blade or chuck beef roast, tied
• 2 tablespoons (25 mL) vegetable oil
• 1 medium onion, roughly chopped
• 1 rib celery, roughly chopped
• 2 medium carrots, peeled and roughly chopped
• 2 cloves garlic cloves, minced
• 2 sprigs sprigs fresh thyme
• 2 bay leaves
• 1 cup (250 mL) chicken or beef stock (low sodium preferred)
• 1 can 28-ounce (796 mL) diced tomato
• 1 pound mini potatoes, cut in quarters
• 2 medium carrots, peeled and cut into sticks
• 2 medium parsnips, peeled and cut into sticks
• 2 medium white turnips, peeled and cut into wedges
• 1 341 mL bottle beer
• 1 tablespoon (15 mL) butter
• horseradish, as accompaniment
• 1 cup (250 mL) all purpose flour
• 2 teaspoons (10 mL) baking powder
• ½ teaspoon (2 mL) fine salt
• ⅔ cup (150 mL) 2% milk
• 2 tablespoons (25 mL) olive oil or vegetable oil
• 3 tablespoons (40 mL) finely chopped green onion or parsley