2 lbs chuck roast
1 pkg (1 oz) dry onion soup mix
1 pkg (.875 oz) dry brown gravy mix
1 1/2 cups white wine or water
3 carrots, peeled and cut into 1” pieces
4 medium potatoes, peeled and cut into 1” chunks
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp shortening
1/2 cup milk
1/2 cup Dill Garlic cheese, grated
Crock Pot Directions: Layer ingredients beginning with meat on the bottom, dry mixes and juice in the middle, and carrots and potatoes on the top. Cover and cook on low temperature for about 8 hours.
Oven Directions: Mix together the juice and dry packages in a casserole dish. Add meat. In a 325° pre-heated oven, cook covered for 3 hours.
Dumplings: With a pastry blender or fork, mix together the dry ingredients. Cut in shortening until the mixture resembles fine crumbs. Stir the milk and the cheese into the flour mixture until moistened. Dough will be pretty lumpy, but don’t over mix. Drop dough by large spoonfuls onto the top of the vegetables. Leave big spaces between dumplings so they don’t cook together. It’s okay if the dumplings are not fully submerged. Cook uncovered for 10-15 minutes; cover and cook another 10-15 minutes.