Pot Roast with Dumplings

Pot Roast with Dumplings
Photo by www.myrecipes.com

Ingredients

  • 4 fresh thyme sprigs
  • Garnish: fresh thyme sprigs
  • 1 (3 1/2- to 4-pound) boneless chuck roast
  • 1 medium rutabaga, peeled and cut into 1-inch wedges
  • 1 tablespoon vegetable oil
  • 1 cup all-purpose flour
  • 1 (1-ounce) envelope dry onion soup mix
  • + 11 more ingredients
    • 2 tablespoons butter or margarine, cut up
    • 2 teaspoons baking powder
    • 1 tablespoon fresh thyme leaves
    • 2 tablespoons olive oil
    • 1/3 cup milk
    • 3 parsnips, quartered
    • ¼ teaspoon pepper
    • 3 carrots, quartered
    • 2 (10 1/2-ounce) cans beef consomme, undiluted
    • 1 large egg
    • ¼ teaspoon salt

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 a...

View full recipe at My Recipes

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