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Indian Pot Roast (Ai)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: INDIAN POT ROAST (AI)
 Categories: Beef, Sauces
      Yield: 1 Servings
 
      4 lb Pot Roast
      2    Cloves Garlic
      4 tb Butter
           Salt
           Flour

MMMMM-------------------------IF DESIRED------------------------------
     12    Whole Peppercorns
     12    Whole Allspice
      1    Bay Leaf, crumbled
      1 tb Grated Horseradish
    1/2 c  Rum or Dry Red Wine
    1/2 c  Water
      1 lg Onion
      1    Recipe Dumplings
           Carrots (small or
           -quartered)

MMMMM-------------------------DUMPLINGS------------------------------
      2 c  Flour
    1/2 ts Salt
      4 ts Baking Powder
      1    Scant C Milk
 
  Mash the garlic and saute in the butter. Rub the meat with salt and
  flour and brown it well on all sides in the butter. Lay the meat on a
  bed or thin-sliced onion in a large Dutch oven or any pot with a
  tight-fitting lid. Add the butter, the spices and seasonings and pour
  the rum or wine over the meat. (A good pot roast will supply most of
  its own juices, but as it cooks pour the 1/2 C water over it to make
  an ample supply of gravy.) Cover tightly and simmer for 3 to 4 hours
  until the roast is tender. This may be done either in the oven or on
  the back of the stove. If you want carrots with the pot roast, add
  them to the pot for the last half hour of cooking and for the last 12
  minutes of cooking add the dumplings to steam in the flavors of the
  pot. When the roast is done, remove it to a hot, round platter and
  surround with the dumplings and carrots. Stir the grave until smooth,
  correcting the seasoning if necessary. Pour it over the roast; if
  fresh dill is available, cut it over the dish with a lavish hand.
  Serves 6-8
  
  DUMPLINGS
  
  Sift together the dry ingredients and add the milk gradually. Drop by
  the spoonful into the gravy and cook with pot toast or stew during
  the last 12 minutes of cooking.
  
  SOURCE:*Old Farmer's Almanac Colonial Cookbook SHARED BY:Gwynne Bodle
  4/92
 
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