1 Cross rib beef pot roast	1 Tsp Italian herbs, crumbled
-about 3	¼ Tsp Pepper
1 Large Onion, chopped	Cornmeal dumplings
1 Garlic clove, minched	2/3 Cup Milk
8 Oz Tomato sauce	2 Tbl Vegetable oil
¼ Cup Brown sugar	¾ Cup Flour
3 Tbl Cider vinegar	½ Cup Cornmeal
1 Tbl Prepared mustard	2 Tsp Baking powder
1 Tbl Worcestershire sauce	1 Tsp Salt
2 Tsp Salt

1. Trim excess fat from beef; brown in skillet, remove and reserve.
Saute onion and garlic until soft in pan drippings. 2. Place pot
roast in slow cooker with onion and garlic. Combine tomato sauce,
brown sugar, vinegar, mustard, Worcestershire sauce, salt, Italian
herbs and pepper in a small bowl; pour over beef, cover. 3. Cook on
low for 10 hours or on high for 6 hours or until beef is tender when
pierced with fork. Remove beef to a heated platter and keep warm. 4.
Turn heat control to high while making dumplings. 5. Combine milk
and vegetable oil in a medium sized bowl. Sift 3/4 cup flour and
cornmeal, baking powder and salt over.
Stir just until mixture is moist. (Dough will be soft) Drop onto
hot food in slow cooker. Cook on high for 30 minutes or until puffy
light. (No peeking or the dumplings won't puff up)