Beef With Dumplings

• 1 (3 to 4 lb.) beef pot roast
• 2 Tbsp. shortening
• 1 (1 lb.) can tomatoes
• 1/4 c. wine vinegar
• 1/4 c. water
• 1 clove garlic, minced
• 1/2 tsp. mixture pickling spices
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tube refrigerated biscuits (10 biscuits)
• 1 tsp. snipped parsley

1. Trim excess fat from roast.
2. In Dutch oven or large skillet, slowly brown meat on all sides in hot shortening.
3. Add next 7 ingredients.
4. Cover.
5. Cook slowly 2 1/2 hours or until meat is tender.
6. Place biscuits on meat. Sprinkle with parsley.
7. Cover tightly and steam 15 minutes or until "dumplings" are done. Remove meat (pot roast) and "dumplings" to warm platter. Make pot roast gravy if you want to.
8. Makes 6 to 8 servings.

beef, shortening, tomatoes, wine vinegar, water, clove garlic, pickling spices, salt, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1079533 (may not work)