00:00I don't know how I've gone my whole life not knowing. There's a thing called beef and dumplings.
00:03When I saw this, I knew I had to try it. Got a chuck roast. I'm going to season it
00:06with salt
00:07and pepper, garlic powder, and paprika. Now just get a good sear on your roast and a dutch oven.
00:11All right, then to the drippings, I'm going in with a little butter and I'm going to saute
00:14some onion and celery. Adding in a little flour, cook that for about a minute and then in with the
00:18liquid. I'm just going in with water and beef bouillon paste. You could also just do beef
00:21stock if you want. The girl I saw do it also put in some cream of mushroom and that sounds
00:25delicious. Then back in with your roast and any drippings that collected in the pan. Once it
00:30comes to a simmer, cover it, reduce the temperature, and let it cook low and slow until that meat falls
00:35apart. Final step, shred it up. Add it back to the pot along with your dumplings. I'm using a shortcut
00:40here with store-bought dumplings. I am so excited about this. You could totally add frozen peas and
00:45carrots to this. I'm just doing some fresh parsley and cracked pepper. I haven't been this excited over
00:49a bite in a long time. It is as good as I knew it was going to be. Instead of
00:55mashed
00:55potatoes with your pot roast, you have dumplings. It is so savory, rich, and creamy. Probably one of
01:01the most comforting foods you'll ever have.
