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Pot Roast with Dumplings

Southern Living OCTOBER 1998

  • Yield: 8 servings
  • Cook time: 3 Hours, 45 Minutes
  • Prep time: 10 Minutes


  • 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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Pot Roast with Dumplings Recipe