Pot Roast with Dumplings
More From Southern Living
- 1 (3 1/2- to 4-pound) boneless chuck roast
- 1 tablespoon vegetable oil
- 1 (1-ounce) envelope dry onion soup mix
- 2 (10 1/2-ounce) cans beef consomme, undiluted
- 4 fresh thyme sprigs
- 3 carrots, quartered
- 3 parsnips, quartered
- 1 medium rutabaga, peeled and cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter or margarine, cut up
- 1 large egg
- 1/3 cup milk
- Garnish: fresh thyme sprigs
- Brown roast on all sides in hot vegetable oil in a large Dutch oven over medium-high heat; add soup mix, consommé, and thyme sprigs.
- Bake, covered, at 325° for 1 hour and 30 minutes. Toss together vegetables, olive oil, and pepper. Add mixture to Dutch oven, and bake 2 hours or until vegetables are tender. Remove roast and vegetables, reserving drippings. Keep warm.
- Stir together flour and next 3 ingredients in a large bowl; cut in butter with a pastry blender until crumbly.
- Combine egg and milk, whisking until fluffy. Add three-fourths of egg mixture to dry ingredients, stirring until dry ingredients are moistened; add remaining egg mixture, if necessary, to form a soft dough.
- Pour reserved drippings through a wire-mesh strainer into a saucepan, discarding solids. Skim off fat. Bring drippings to a boil over medium-high heat; reduce heat to low.
- Drop dough by heaping tablespoonfuls into drippings; cover and simmer 10 minutes or until done. Remove and serve with roast and vegetables. Garnish, if desired.
Only you will be able to view, print, and edit this note.Add Note