Laredo Barbecued Pot Roast

• 3 pounds beef cross rib, pot roast
• 1 each onions chopped
• 1 each garlic clove, minced
• 8 ounces tomato sauce
• 1/4 cup sugar brown
• 3 tablespoons apple cider vinegar
• 1 tablespoon prepared mustard prepared
• 1 tablespoon worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon italian herbs crumbled
• 1/4 teaspoon black pepper
• 23 cups milk
• 2 tablespoons vegetable oil
• 3/4 cups flour, all-purpose
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt

1. Trim excess fat from beef; brown in skillet, remove and reserve.
2. Saute onion and garlic until soft in pan drippings.
3. Place pot roast in slow cooker with onion and garlic.
4. Combine tomato sauce, brown sugar, vinegar, mustard, worcestershire sauce, salt, italian herbs and pepper in a small bowl; pour over beef, cover.
5. Cook on Low for 10 hours, or on High for 6 hours, or until beef is tender when pierced with fork.
6. Remove beef to a heated platter and keep warm.
7. Turn heat control to High while making dumplings.
8. Combine milk and vegetable oil in a medium sized bowl.
9. Sift 3/4 cup flour and cornmeal, baking powder and salt over milk and oil.
10. Stir just until mixture is moist.
11. (Dough will be soft.)
12. Drop onto hot food in slow cooker.
13. Cook on High for 30 minutes or until puffy light.
14. (Do not remove the cover or the dumplings will not puff up.)

beef cross, onions, garlic, tomato sauce, sugar brown, apple cider vinegar, worcestershire sauce, salt, italian herbs, black pepper, milk, vegetable oil, flour, cornmeal, baking powder, salt

Taken from recipeland.com/recipe/v/laredo-barbecued-pot-roast-2289 (may not work)