German Style Pot Roast
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|4 lb||pot roast|
|1/8 tsp||black pepper|
|1 large||onion, sliced|
|1 pkg||dry onion soup mix|
|1 Tbsp||grated horseradish|
|1 c||good rum or dry red wine|
|small whole carrots or large carrots, quartered|
|2 tsp||baking powder|
|1/2 tsp||dried thyme|
|1/2 tsp||kosher salt|
|1/2 c||whole milk|
|1 large||egg, lightly beaten|
Use this recipe for either regular meat, buffalo or venison.
Mash garlic and saute in butter.
Add salt & pepper to the flour. Dredge meat in flour.
Brown well on all sides in butter.
Lay meat on bed of sliced onion in large dutch oven.
Add the butter, spices, onion soup mix and seasonings.
Pour rum or wine over meat.
A good pot roast will supply most of its own juices, but pour the water over to make an ample supply of gravy.
Cover tightly and simmer 4+ hours (until the meat is tender), either in oven or on the stove top.
If carrots are wanted, add during last 1/2 hour of cooking.
Add dumplings last 12 minutes.
In a bowl, stir together flour, baking powder, thyme and salt.
In 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).
Drop dumpling mixture, by the heaping spoon full, over meat. Should make about 12 dumplings.
Cover and simmer for 12 minutes or until tester inserted in center of dumpling comes out clean.
When roast is done, remove to a hot round platter and surround with dumplings and carrots.
Stir gravy until smooth.
Pour over roast.
If fresh dill is available, cut it over dish with lavish hand.
*If the gravy is too thin, make a roux with the leftover flour. Stir it into boiling gravy.
**You can also make this in a crock pot. Extend cooking time to 8 hrs. and cook the dumplings for about 25 minutes.