Roast Beef with Cornmeal-Thyme Dumplings

We love this hearty, comforting twist on chicken and dumplings.

Roast Beef with Cornmeal Dumplings
Yields: 4-6 servings
  • 1 tablespoon olive oil
  • 1 (2½-pound) chuck roast
  • 2¼ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 1 (28-ounce) can whole peeled tomatoes, undrained
  • ¼ cup dried porcini mushrooms
  • 4 cloves garlic, smashed
  • 10 sprigs fresh thyme
  • ⅔ cup all-purpose flour
  • ⅓ cup plain yellow cornmeal
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 1 tablespoon cold unsalted butter, cubed
  • ½ cup whole milk
  • Garnish: chopped fresh thyme, ground black pepper
  1. Preheat oven to 275°.
  2. In a large cast-iron Dutch oven, heat oil over medium-high heat. Sprinkle roast with 2 teaspoons salt and pepper. Add roast to Dutch oven; sear, turning occasionally, until browned on all sides, about 3 minutes per side. Remove from pot. Add tomatoes, mushrooms, and garlic to Dutch oven; cook, scraping bottom of pan and using the back of a spoon to crush tomatoes; bring to a boil. Remove from heat; add roast and thyme sprigs. Cover with lid.
  3. Bake until fork-tender, about 2½ hours. Let stand for 5 minutes. Using 2 forks, shred roast.
  4. In a medium bowl, stir together flour, cornmeal, chopped thyme, brown sugar, baking powder, and remaining ¼ teaspoon salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in milk until combined; let stand for 5 minutes. Drop mixture by tablespoonfuls on top of beef. Cover and cook over medium-low heat until a wooden pick inserted in center of dumplings comes out clean, about 20 minutes. Garnish with thyme and pepper, if desired.



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