Barbecue Pot Roast

1 3-pound cross rib beef pot roast
1 large onion -- chopped
1 clove garlic -- minced
1 8 oz can tomato sauce
1/4 cup firmly packed brown sugar
3 Tbs cider vinegar
1 Tbs prepared mustard
1 Tbs Worcestershire sauce
2 tsp salt
1 tsp Italian herb seasoning -- crumbled
1/4 tsp pepper

Cornmeal Dumplings

2/3 cup milk
2 Tbs vegetable oil
3/4 cup all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1 tsp salt

Trim excess fat from beef; brown in skillet, remove and reserve. Saute onion and garlic until soft in pan drippings. Place pot roast in crockpot 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. 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. Turn heat control to high while making dumplings. 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 crockpot. Cook on high for 30 minutes or until puffy light. (No peeking or the dumplings won't puff up.)

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