Spiced Beef With Dumplings

• 1 (4 lb.) beef pot roast
• 1 (1 lb.) can tomatoes
• 1/4 c. wine vinegar
• 1 clove minced garlic
• 6 whole cloves
• 1/2 tsp. pickling spices
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. snipped parsley
• 2 Tbsp. flour
• 1 pkg. refrigerator biscuits

1. Trim excess fat from roast and melt the fat in a Dutch oven. Brown roast on all sides in the fat.
2. Add 1/4 cup water and the remaining ingredients except biscuits, parsley and flour.
3. Cover and simmer for 2 1/2 hours.
4. Place biscuits on roast and sprinkle with parsley.
5. Cover tightly and steam for 15 minutes.
6. Remove roast and dumplings to platter.
7. Add flour and 1/4 cup water to pan juices.
8. Stir until thickened.
9. Serve with roast.

beef, tomatoes, wine vinegar, garlic, cloves, pickling spices, salt, pepper, parsley, flour, refrigerator biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381405 (may not work)