Veal Pot Roast With Dumplings

Recipe from

Oxmoor House


1 (2- to 3-pound) veal rump roast
2 tablespoons shortening
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons lard
3/4 cup milk


Brown roast on all sides in shortening in a large Dutch oven; sprinkle with salt and pepper. Add water; bring to a boil. Reduce heat; cover and simmer over low heat 1 hour and 40 minutes or until tender. Transfer roast to a serving platter. Reserve pan drippings.

Sift together flour, baking powder, and salt; cut in lard with a pastry blender until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened.

Bring pan drippings to a boil. Drop batter by heaping teaspoonfuls into pan drippings. Reduce heat; cover and cook over low heat 15 minutes. Serve gravy and dumplings with veal roast.