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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

Description

MyRecipes Recommends That You Make This Pot Roast With Dumplings Recipe From Southern Living

MyRecipes