Indian Pot Roast

• 4 pounds beef roast, pot roast
• 2 Cloves garlic
• 12 each peppercorns whole
• 1 each bay leaves
• 1/2 cup rum
• 4 tablespoons butter
• 1 large onions sliced
• 12 each allspice whole
• 1 tablespoon horseradish grated
• 1/2 cup water
• 1 x dumplings

1. Mash garlic and saute in butter.
2. Salt meat and flour.
3. Brown well on all sides in butter.
4. Lay meat on bed of this sliced onion in lge.
5. Dutch oven.
6. Add the butter, spices and seasonings.
7. Pour rum or wine over meat.
8. A good pot roast will supply most of its own juices, but pour the water over to make an ample supply of gravy.
9. Cover tightly and simmer 3 to 4 hrs, either in oven or on the stove top.
10. If carrots are wanted, add during last 1/2 hr.
11. of cooking.
12. Add dumplings last 12 minutes.
13. When roast is done, remove to a hot round platter and surround with dumplings and carrots.
14. Stir gravy until smooth.
15. Pour over roast.
16. If fresh dill is available, cut it over dish with lavish hand.

beef roast, garlic, bay leaves, rum, butter, onions, horseradish, water, dumplings

Taken from recipeland.com/recipe/v/indian-pot-roast-42515 (may not work)