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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
- 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
Details
Servings 8
Preparation time 10mins
Cooking time 13mins
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.
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