Pot Roast with Dumplings
Source of Recipe
Probably Southern Living ---- can't remember
Made this recipe using potatoes and carrots and left out the rutabaga. Used the recipe from the Heart Smart baking mix box for the dumplings. This recipe turned out sooooo good!
List of Ingredients
3 pounds rump roast, trimmed -- (3 1/2- to 4-pound)
1 tablespoon vegetable oil
1 envelope onion soup mix -- (1-ounce)
2 cans low sodium beef broth -- (10 1/2-ounce) undiluted
4 fresh thyme sprigs
3 carrots -- quartered
3 potatoes -- 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
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 are tender. Remove roast and vegetables, reserving drippings. Keep warm.
Stir together flour and next 3 ingredients in a large bowl; cut in butter with a pastry blender until crumbly.
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.
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.
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.