Ingredients

　　One 3-pound boneless chuck roast

　　2 tablespoons vegetable oil

　　One 16-ounce can tomatoes

　　1 1/2 cups water

　　1/4 cup red wine

　　2 teaspoons beef bouillon granules

　　1 teaspoon salt

　　1/4 teaspoon pepper

　　2 cloves garlic, minced

　　6 whole cloves

　　1 package (8 count) refrigerated biscuits

　　1 tablespoon minced fresh parsley

　　1/4 cup cold water

　　2 tablespoons cornstarch

　　Trim the excess fat from the roast. Heat the oil in a large Dutch oven over medium heat. Brown the roast on all sides. Add the tomatoes, water, wine, bouillon granules, salt, pepper, garlic, and cloves, cover, and cook slowly for 2 to 2 1/2 hours, or until tender. Place the biscuits on the roast and sprinkle with parsley. Cover tightly and steam the dumplings for 15 minutes, giving the pot an occasional little shake. Remove the meat and dumplings to a platter. Make the gravy by mixing the water and cornstarch. Stir into the boiling broth, continuing to stir until the gravy is thick. (If the broth doesn’t need thickening, you can serve it as is.)

　　Paula Deen's Kitchen Classics