Indian Pot Roast

Recipe Ingredients

4 lbs	1816g / 64oz	Pot roast
2		Garlic
4 tablespoons	60ml	Butter
		Salt
		Flour
		If Desired
12		Peppercorns
12		Allspice
1		Bay leaf - crumbled
1 tablespoon	15ml	Grated horseradish
1/2 cup	118ml	Rum or dry red wine
1/2 cup	118ml	Water
1 cup	62g / 2.2oz	Onion (large)
		Carrots - small or, quartered
		Dumplings
2 cups	125g / 4.4oz	Flour
1/2 teaspoon	2.5ml	Salt
4 teaspoons	20ml	Baking powder
1 cup	237ml	Milk

Recipe Instructions

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 cup 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.

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

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