Roast (with horseradish), Dumplings, Green Beans
2 to 3 pound boneless roast
1 envelope Lipton Onion Soup mix
1 cup water
1 to 2 envelopes of brown gravy mix
water as called for on gravy mix pkg
Ingredients for dumplings:
2 c all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 Tablespoons snipped parsley (opt)
2 beaten egg
½ cup milk
4 Tablespoons cooking oil
Sear roast on all sides. Place in slow cooker. Sprinkle the Lipton Onion Soup over. the roast. Add water to slow cooker. Cook on Low for 8 hours, or High for 4 hours. (Roast can also be roasted in oven, covered and tightly sealed, at 300 for two to three hours.
When done, remove roast to platter.
Place pan drippings from slow cooker or roaster into a large saucepan (or if you have a slow cooker with stove top setting capabilities leave in slow cooker insert). Add envelope(s) of brown gravy and water, and whisk until smooth. Cover and heat to simmer over medium low heat while you make dumpling dough.
Directions for Dumplings: Combine flour, baking powder, and salt; stir in parsley. Combine egg, milk, and oil. Add to flour mixture, stirring with a fork only till combined. Drop dough by the tablespoon into simmering roast gravy. Cover tightly. Reduce heat, do not lift cover. Simmer 12 to 15 minutes. Serve.
These are 'drop' dumplings, not the rolled variety. I'm not a fan of the rolled variety, too heavy for my liking. I took the photo below of a dumpling I cut in half to show you how it is cooked and fluffy all the way through.