3 to 4 lb. pot roast
12 whole peppercorns
2 cloves garlic
12 whole allspice
4 Tbsp. butter
1 bay leaf, crumbled
Salt
1 Tbsp. grated horseradish
Flour
1/2 c. good rum or dry red wine
1 large onion, sliced
1/2 c. water
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 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 of water over it to make an ample supply of gravy.)
Cover tightly and simmer for 3 or 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 cook-ing, add 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 gravy 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 to 8.
Dumplings:
2 c. flour 1/2 tsp. salt
4 tsp. baking powder 1 scant c. milk
Sift together the dry ingredients and add the milk gradually. Drop by the spoonful into the gravy and cook with pot roast and stew during the last 12 minutes of cooking.
