Simmered Creole Pot Roast with Pimiento Dumplings
Indulge in the bold, savory flavors of the South with this Simmered Creole Pot Roast with Pimiento Dumplings, a hearty one-pot comfort meal that's as satisfying as it is delicious. Juicy beef chuck roast is seasoned, seared to perfection, and slow-simmered in a rich Creole-inspired sauce made with diced tomatoes, bell peppers, celery, garlic, and a kick of Cajun seasoning. The crowning jewel? Fluffy, golden pimiento-studded dumplings that cook right in the flavorful broth, absorbing the pot's deep, smoky essence. Perfect for family dinners or cozy gatherings, this dish combines tender, melt-in-your-mouth beef with vibrant Creole spices and buttery, herb-kissed dumplings. Garnish with fresh parsley for a pop of color and extra zest! Whether you're craving a Southern classic or just looking to switch up your dinner routine, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 14 ounces diced tomatoes, canned
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt (for dumplings)
- 3 tablespoons shortening
- 2 ounces pimientos, diced and drained
- 0.75 cups milk
- 2 tablespoons chopped parsley (optional garnish)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef roast on all sides until browned, about 4–5 minutes per side. Remove the roast and set it aside.
In the same pot, add diced onion, green bell pepper, and celery. Cook until softened, about 5 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Pour in the canned diced tomatoes with their juices, beef broth, Worcestershire sauce, and Cajun seasoning. Stir to combine.
Return the seared beef roast to the pot. Add bay leaves and bring the liquid to a simmer.
Reduce the heat to low, cover the pot, and simmer for 2 1/2–3 hours, or until the roast is tender and easily pulls apart with a fork.
While the pot roast is cooking, prepare the pimiento dumplings. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Cut the shortening into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
Stir in the diced pimientos and milk until a soft dough forms.
Once the pot roast is fully cooked and tender, remove the bay leaves. Drop spoonfuls of the dumpling dough onto the simmering liquid in the pot, spacing them evenly.
Cover the pot and allow the dumplings to cook for 15 minutes without lifting the lid.
Carefully remove the cooked dumplings and serve along with the pot roast and sauce.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
