Pot Roast With Dumplings Recipe

Name: Pot Roast With Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Brown roast on all sides in hot vegetable oil in a large Dutch oven over medium-high heat; add soup mix, consomme, and thyme sprigs.
2
Bake, covered, at 325u00b0 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 blender until crumbly.
4
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.
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.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Pot Roast With Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast With Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions