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Prep Time: 10 Minutes Cook Time: 225 Minutes |
Ready In: 235 Minutes Servings: 8 |
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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 |
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° 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.
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