Pot Roast

By pmhare

Very tender

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
• 5 potatoes quartered
• 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
• Garnish: fresh thyme sprigs

Preparation

Step 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.

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.