Heartland Pot Roast with Olive Corn Dumplings - California Ripe Olives
Heartland Pot Roast with Olive Corn Dumplings features tender beef simmered in beer and stock with savory sage and olives, topped with fluffy dumplings. Serves 6.
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Cooking tools:
- Food processor
- Roasting pan
- Dutch oven
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 cup sweet yellow corn kernels
- 2 tablespoons unsalted butter
- 2 eggs, beaten
- 2/3 cup all purpose flour
- 1 cup California Black Ripe Olives, halved
- 1 1/2 teaspoons Kosher salt
- 2 teaspoons Canola oil
- 2 1/2 pounds beef chuck roast
- 1/4 teaspoon ground black pepper
- 1 (6 oz.) onion, sliced
- 3/4 cup Lager beer
- 5 1/2 cups beef stock or water
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons chopped sage
- 1 bay leaf
- 8 ounces carrots, peeled and sliced into 1/2-inch thick coins
- 1/4 cup parsley, chopped
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