Pot Roast with Dumplings
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- 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.
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