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Indian Pot Roast

 

Indian Pot Roast recipe
29

Yield

8

servings

Prep

35

min

Cook

45

min

Ready

80

min

 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 21129% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 241mg 10%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 10%
Sugars g
Protein 10g
Vitamin A 158% Vitamin C 8%
Calcium 11% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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