good rum or dry red wine
small whole carrots or large carrots, quartered
egg, lightly beaten
1Use this recipe for either regular meat, buffalo or venison.
2Mash garlic and saute in butter.
3Add salt & pepper to the flour. Dredge meat in flour.
4Brown well on all sides in butter.
5Lay meat on bed of sliced onion in large dutch oven.
6Add the butter, spices, onion soup mix and seasonings.
7Pour rum or wine over meat.
8A good pot roast will supply most of its own juices, but pour the water over to make an ample supply of gravy.
9Cover tightly and simmer 4+ hours (until the meat is tender), either in oven or on the stove top.
10If carrots are wanted, add during last 1/2 hour of cooking.
11Add dumplings last 12 minutes.
12In a bowl, stir together flour, baking powder, thyme and salt.
13In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are fine).
14Drop dumpling mixture, by the heaping spoon full, over meat. Should make about 12 dumplings.
15Cover and simmer for 12 minutes or until tester inserted in center of dumpling comes out clean.
16When roast is done, remove to a hot round platter and surround with dumplings and carrots.
17Stir gravy until smooth.
19If fresh dill is available, cut it over dish with lavish hand.
20*If the gravy is too thin, make a roux with the leftover flour. Stir it into boiling gravy.
21**You can also make this in a crock pot. Extend cooking time to 8 hrs. and cook the dumplings for about 25 minutes.