Braised Chuck Roast with Drop Dumplings, Southern Cooking

Braised Chuck Roast is Fork Tender with an amazing broth if you use my recipe. I made drop dumplings instead of serving it over open faced biscuits tonight. I hope you enjoy this tutorial and please like and subscribe to our facebook channel!

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Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up in Polk County (NW) Georgia in an area called Collard Valley. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia.

NOW FOR THIS DELICIOUS RECIPE:
Braised Chuck Roast
1 LARGE CHUCK ROAST
1 CUP FLOUR
COURSE GROUND PEPPER & KOSHER SALT
ROASTED GARLIC POWDER (BADIA BRAND)
FREEZE DRIED PARSLEY & FREEZE-DRIED BASIL
FRESH ROSEMARY (OPTIONAL)
ONION (CUT INTO LARGE PIECES)
1 GARLIC CLOVE
1 STALK CELERY (CUT IN LARGE PIECES)
1 LARGE CARROT (PEELED AND CHOPPED)
2 CUPS CHICKEN STOCK
5 SHAKES WORCESTERSHIRE SAUCE
OLIVE OIL (OR CORN OIL)
1/4 CUP BUTTER
WATER TO COVER

Set roast out at room temperature for 1 hour. Salt and pepper well on both sides. Dredge with flour and brown on all sides in a preheated skillet with oil. Add garlic powder, parsley, basil, rosemary, garlic, onion, celery, carrots, stock, Worcestershire, and butter. Cover with water and simmer on low for 5-6 hours, until meat is tender enough to separate with a fork. Take out meat and strain broth. Put 1/4 cup flour in a pan with 1/4 cup butter, brown. Finally, add 3 cups of reserved stock and cook until it thickens like gravy.
Tammy’s Tip: “Heat herbs in braiser first to enhance the flavors. Take out and start the instructions.”