Recipe - Indian Pot Roast

1 4 lb. pot roast
2 Cloves garlic
Flour
12 Whole peppercorns
1 Bay leaf
One half cup Good rum, or dry red wine
4 tablespoon Butter
Salt
1 lg Onion, cut or sliced up
12 Whole allspice
1 tablespoon Grated horseradish
One half cup Water
1 Recipe your dumplings
Small whole carrots OR
Large carrots, quartered

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 cut or sliced up 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 34 hrs, either in oven or on the
stove top. If carrots are wanted, add during last One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini