Categories: Beef, Sauces 
      Yield: 1 servings 
  
      4 lb Pot Roast 
      2    Cloves Garlic 
      4 tb Butter 
           Salt 
           Flour 
 
---------------------------------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) 
 
---------------------------------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