Indian Pot Roast
Indian Pot Roast recipe
Yield
8 servingsPrep
35 minCook
45 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef roast, pot roast
|
* |
| 2 |
garlic cloves
peeled and minced |
*
|
|
| 4 | tablespoons |
butter
|
|
|
salt
to taste |
*
|
||
| 1 | tablespoon |
all-purpose flour
|
|
| 12 |
peppercorns
whole |
*
|
|
| 12 |
allspice
whole |
*
|
|
| 1 |
bay leaves
crumbled |
*
|
|
| 1 | tablespoon |
horseradish
grated |
|
| ½ | cup |
rum
or dry red wine |
*
|
| ½ | cup |
water
|
|
| 1 |
onions
large |
*
|
|
| 6 |
carrots
large, cut up |
*
|
|
| dumplings | |||
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast, pot roast
|
* |
| 2 | cloves |
garlic cloves
peeled and minced |
*
|
| 6E+1 | ml |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
all-purpose flour
|
|
| 12 | each |
peppercorns
whole |
*
|
| 12 | each |
allspice
whole |
*
|
| 1 | each |
bay leaves
crumbled |
*
|
| 15 | ml |
horseradish
grated |
|
| 118 | ml |
rum
or dry red wine |
*
|
| 118 | ml |
water
|
|
| 1 | each |
onions
large |
*
|
| 6 | each |
carrots
large, cut up |
*
|
| dumplings | |||
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2E+1 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
Directions
Mash the garlic and sauté 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 of 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 ½ 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 roast or stew during the last 12 minutes of cooking.
