Ingredients
1 beef rump roast or bottom round roast (3 pounds)2 tablespoons olive oil6 medium carrots, cut into chunks1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, sliced2 teaspoons curry powder1 teaspoon sugar2 teaspoons salt, divided1 teaspoon Worcestershire sauce1 cup hot water1-2/3 cups all-purpose flour3 teaspoons baking powder2 tablespoons cold butter3/4 cup milk2 tablespoons minced fresh parsley2 tablespoons chopped pimientos
Preparation
In a Dutch oven, brown roast in oil on all sides; drain. Combine the carrots, tomatoes, onion, curry powder, sugar, 1 teaspoon salt and Worcestershire sauce; pour over roast. Bring to a boil. Reduce heat to low; cover and cook for 2-1/2 hours or until meat and carrots are tender.
Remove roast and carrots; keep warm. Add hot water to pan; bring to a boil. For dumplings, combine the flour, baking powder and remaining salt in a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in the milk, parsley and pimientos just until moistened.
Drop by tablespoonfuls onto simmering liquid. Cover and cook for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings. Strain cooking juices; serve with roast, dumplings and carrots.
