Roast 'n Dumplings

So I made a pot roast the other day in the crock pot. Love crock pots - makes life easy. People bring you coffee, for free. Policemen decide not to give you speeding tickets and let you of with a warning. Y'know, makes life easier. Really!
Anyway I made a pot roast - a little of this, a little of that. I rubbed the roast real well with salt and pepper, seared it in a hot pan on all sides till browned nicely, then threw it in the crock pot (well, gently placed) with a bit of water, some beef and tomato bullion (tomato paste and beef broth work fine too of course). Chopped a few potatoes, half a large onion, threw in some baby carrots. Easy.
Problem is, sometimes you ACTUALLY have leftover food. So what to do with leftover pot roast?
Tastes delicious but nobody eats leftovers in my house, EVER. Well I've been known to reheat leftover pizza sometimes. But I digress. Turning leftovers into something entirely different so people will actually eat them is... kind of an art, I think.

 Roast 'n Dumplings
Don't tell them it's leftovers!

1 Pot Roast with Veggies and any Juices
(break up meat into little pieces)

1-2 bullion cubes (for flavor)
A large pot
1 batch of dumplings (see recipe)

Skim any residual fat off of the roast if necessary. Dump everything into a pot, add water to cover. Cook over medium/high until bubbling. Add bullion or other seasonings if it tastes bland. I think I also added some dried basil and oregano (since the roast already had those) for a little flavor boost.
Add dumplings to pot, boil for 10-15 mins until dumplings are big and poofy and bready in the middle.

Dumplings

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1 tablespoon margarine
• 1/2 cup milk

1. Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Roll into golf ball sized balls.