Pot Roast with Dumplings

Categories: Beef Main Dish

Ingredients

• 1 (3 1/2 to 4 lb.) boneless chuck roast
• 1 Tbsp. vegetable oil
• 1 (1 oz.) envelope dry onion soup mix
• 2 (10 1/2 oz.) can beef consommé, undiluted
• 4 fresh thyme sprigs
• 3 carrots, quartered
• 3 parsnips, quartered
• 1 medium rutabaga, peeled and cut into 1-inch wedges
• 2 Tbsp. olive oil
• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 Tbsp. fresh thyme leaves
• 2 Tbsp. butter or margarine, cut up
• 1 large egg
• 1/3 cup milk
• Garnish: fresh thyme sprigs

Directions

1. 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.
2. Bake, covered, at 325 degrees 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.
3. Stir together flour and next 3 ingredients in a large bowl; cut in butter with a pastry blended until crumbly.
4. Combine egg and milk, whisking until fluffy. Add three-fourth of egg mixture to dry ingredients, stirring until dry ingredients are moistened; add remaining egg mixture, if necessary, to form a soft dough.
5. 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.
6. 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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