09/16/2026
ROAST AND DUMPLINGS
I know it doesn't feel like it right this minute (hello, Florida heat!), but cooler season IS coming. I can just feel it.
I came across a recipe the other day for Roast and Dumplings and I had to stop and save it. I make Chicken and Dumplings all the time, but I have never thought of pairing those fluffy dumplings with roast — and y'all know roast is one of my love languages! 😉
The gentleman who shared it told a story that really stuck with me. Growing up, his grandmother lived right on their hunting land. During hunting season, they'd get up between 3 and 4 AM to head out into the dark, cold morning. By 10 or 11 AM, as they were making their way back in, they could smell her big pot of Roast and Dumplings cooking for them. He said it would warm you from head to toe and made for the best naps afterwards.
Can you just picture it? That is exactly the kind of comfort food I love.
I tried my hand at these today and we loved them! I served them with Leseur Peas and Carrots and yeast rolls.
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Roast and Dumplings
1 -3 to 4 lb roast
1 can beef consume
1 can cream of mushroom soup
Salt & pepper
1 pkg Pepperidge Farms Puff Pastry dough sheets—found in the frozen dessert section of your grocery store. (You can also make your own dumplings if you like.)
In your Instant Pot, or pressure cooker, place your roast and season all sides generously with salt and pepper.
Pour the beef consume and the cream of mushroom over the roast.
Place the lid on the pot and set on high pressure for 1 hour. Allow the pot to natural release to keep the roast moist.
Pour the liquid from the roast into your pot to make the dumplings. Set the temp on high to boil.
Cut the dough sheets into squares and add them to the boiling liquid. Give them a gentle stir. Put the lid on and turn the stove eye off.
Shred the roast into bite/sized pieces. Add to the dumplings and give it all another gentle stir.
Ladle into bowls and add some more pepper. Enjoy!
