Pot Roast with Dumplings

Ingredients

• 2 tablespoons olive oil
• 3 parsnips, quartered
• ¼ teaspoon pepper
• 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
• + 11 more ingredients
• • ¼ teaspoon salt
  • 1 tablespoon vegetable oil
  • ¹/₃ cup milk
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 (1-ounce) envelope dry onion soup mix
  • 2 tablespoons butter or margarine, cut up
  • 2 teaspoons baking powder
  • 1 tablespoon fresh thyme leaves
  • 3 carrots, quartered
  • 2 (10 1/2-ounce) cans beef consomme, undiluted

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