Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      tablespoons   cider vinegar
   1      tablespoon    prepared mustard
   1      tablespoon    Worcestershire sauce
   2      teaspoons     salt
   1      teaspoon      Italian herb seasoning -- crumbled
     1/4  teaspoon      pepper
                        ---Cornmeal Dumplings---
     2/3  cup           milk
   2      tablespoons   vegetable oil
     3/4  cup           all-purpose flour
     1/2  cup           cornmeal
   2      teaspoons     baking powder
   1      teaspoon      salt

Preparation:

Trim excess fat from beef; brown in skillet, remove and reserve. Saute onion and garlic until soft in pan drippings. 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. 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 slow cooker. Cook on high for 30 minutes or until puffy light. (No peeking or the dumplings won't puff u