I was 6 hours into a crockpot beef and vegetable run when my mind was changed by the memory of those delicious chicken dumplins. I put back the veggies and several ladles of gravy for a dish TBNL.
Carrots, potatoes, celery, and nice chunks of beef. The beef simmered for hours, uncovered, in some beef stock and white wine with the usual herbs – this had bay leaves, oregano, and thyme. About 20 minutes or so before serving the veggies went in. Put the lid on and tweak the flame a little higher. Last thing I poured off the liquid into another pan and quickly thickened the gravy with corn starch. It would have worked with everything still in the pot but it was a small one and I didn’t want to break up the veggies. The rolls were leftovers from this batch, they froze well and weren’t hurt a bit by reheating them in a foil package.