Heartland Pot Roast with Olive Corn Dumplings


  • 1 cup sweet yellow corn kernels
  • 2 tablespoons unsalted butter
  • 2 eggs, beaten
  • 2/3 cup all purpose flour
  • 1 cup California Black Ripe Olives, halved
  • 1 1/2 teaspoons Kosher salt
  • 2 teaspoons Canola oil
  • 2 1/2 pounds beef chuck roast
  • 1/4 teaspoon ground black pepper
  • 1 (6 oz.) onion, sliced
  • 3/4 cup Lager beer
  • 5 1/2 cups beef stock or water
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons chopped sage
  • 1 bay leaf
  • 8 ounces carrots, peeled and sliced into 1/2-inch thick coins
  • 1/4 cup parsley, chopped


  1. Combine corn and butter in the bowl of a food processor.
  2. Pulse 4-5 times until roughly chopped.
  3. Transfer to a mixing bowl and stir in eggs, flour, 1/2 cup of California Ripe Olives and 1/4 teaspoon of salt.
  4. Cover, refrigerate and set aside.
  5. Heat oil in a large roasting pan or Dutch oven.
  6. Add beef, season with remaining salt and pepper and brown on each side for 2-3 minutes, then transfer to a clean plate.
  7. Add onions and cook for 3-4 minutes until tender.
  8. Stir in beer, stock, mustard, sage and bay leaf.
  9. Return beef to pan, bring to a boil, cover and cook over a low heat for 2 1/2-3 hours, turning every 45 minutes.
  10. When meat is fully cooked and fork tender, transfer to a clean cutting board, cool slightly and slice across the grain into 1/4-1/2-inch thick pieces.
  11. Drop 12 (approximately 1 ounce) spoonfuls of corn dumpling batter into beef juices, add carrots and remaining California Ripe Olives, cover and simmer over low heat for 20 minutes.
  12. Using a slotted spoon, place 2 dumplings on each plate.
  13. Return sliced meat to pan, add parsley and heat through.
  14. Serve 2-3 slices on each plate and top with vegetables and gravy.

    Serving suggestion: Serve with a side of blue lake beans.