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  Indian Pot Roast
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
Ingredients:
1 4 lb. pot roast
2 Cloves garlic
Flour
12 Whole peppercorns
1 Bay leaf
1/2 cup Good rum, or dry red wine
4 tbsp Butter
Salt
1 large Onion, sliced
12 Whole allspice
1 tbsp Grated horseradish
1/2 cup Water
1 Recipe your dumplings
Small whole carrots OR>>>
Large carrots, quartered
Instructions:
Use this recipe for either regular meat or venison. Mash garlic and
saute in butter. Salt meat and flour. Brown well on all sides in
butter. Lay meat on bed of this sliced onion in lge. Dutch oven. Add
the butter, spices and seasonings. Pour rum or wine over meat. A
good pot roast will supply most of its own juices, but pour the water
over to make an ample supply of gravy. Cover tightly and simmer 3-4
hrs, either in oven or on the stove top. If carrots are wanted, add
during last 1/2 hr. of cooking. Add dumplings last 12 minutes. When
roast is done, remove to a hot round platter and surround with
dumplings and carrots. Stir gravy until smooth. Pour over roast. If
fresh dill is available, cut it over dish with lavish hand. Courtesy
Telephone Pioneers BillSpalding *P CRBR 38 A
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