INDIAN POT ROAST FROM YANKEE MAGAZINE

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Indian Pot Roast from Yankee Magazine image

This is a great pot roast recipe form the official New England Magazine, "Yankee Magazine".

Provided by quotFoodThe Way To

Categories     One Dish Meal

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 -4 lbs pot roast
2 garlic cloves, peeled and mashed
4 tablespoons butter
salt
flour
1 large onion, sliced thin
12 peppercorns
12 whole allspice
1 bay leaf, crumbled
1 tablespoon grated horseradish
1/2 cup good rum or 1/2 cup dry red wine
1/2 cup water
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Steps:

  • Saute garlic in butter. Rub meat with salt and flour. Brown it well on all sides in butter. Lay meat on a bed of thin-sliced onion in a large Dutch oven or any pot with a tight-fitting lid. Add butter, spices, and seasonings, and pour rum or wine over meat. (A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.) Cover tightly and simmer 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 30 minutes of cooking. 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, rounded platter and surround with dumplings and carrots. Stir gravy until smooth, correcting seasoning if necessary. Pour gravy over roast; if fresh dill is available, cut it over the dish with a lavish hand.
  • Dumplings: Stir together dry ingredients, then add the milk gradually. Drop by the spoonful into gravy and cook with pot roast or stew during the last 12 minutes of cooking.

Nutrition Facts : Calories 303.7, Fat 9.6, SaturatedFat 5.9, Cholesterol 26.1, Sodium 534, Carbohydrate 37.5, Fiber 1.7, Sugar 1.4, Protein 6.1

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