INGREDIENTS

INSTRUCTIONS

Bradley Ogden runs the Lark Creek Inn in Larkspur California, has written
"Bradley Ogden's Breakfast, Lunch and Dinner, and was deemed "Best
California Chef" of '93 by the James Beard Foundation.
From "Bradley Ogden's Breakfast, Lunch & Dinner" cookbook.
Preheat oven to 325 degrees F. Trim excess fat from the chuck roast. Dredge
the roast with flour and season with salt and pepper. Place a
heavy-bottomed casserole over medium heat and add the oil. When hot, add
the meat and brown well on all sides. Remove the meat; add the carrots and
onions and cook until browned. Return the meat to the pot; add the stock,
wine, thyme and bay leaf. When the liquid comes to a simmer, cover the pot
and place on the lower shelf of the preheated oven. Bake for about 2 hours,
turning the meat once or twice during cooking. Toss the prepared vegetables
with the olive oil or fat and season with salt and pepper. About 40 minutes
before serving, place the vegetables in a roasting pan, put in the oven and
roast until they are tender and lightly browned.
When the meat is tender, remove to a platter and keep warm.
Strain the juices from the pot and skim off the fat. Return the juices to
the pot and cook over high heat until reduced to about half.
Reduce heat to a simmer; drop dumpling dough by the teaspoonful into the
simmering juices. Cover and simmer about 10 minutes, or until a toothpick
inserted into a dumpling comes out clean.
Surround the roast with the vegetables and the dumplings. Pour the
remaining juices from the pot into a sauce boat, Spoon a little over the
meat before serving.
PER SERVING (not counting dumplings): 675 calories, 48 g protein, 64 g
carbohydrate, 24 g fat (5 g saturated), 108 mg cholesterol, 779 mg sodium,
10 g  fiber.
Tom Sietsema writing in the San Francisco Chronicle, 10/6/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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