3 to 4 lb. pot roast
2 cloves garlic
4 tbsp. butter
Salt
Flour
1 lg. onion
12 whole peppercorns
12 whole allspice
1 bay leaf, crumbled
1 tbsp. grated horseradish
1/2 c. good rum or dry red wine
1/2 c. water
1 recipe dumplings, if desired
Sm. whole carrots or lg. carrots quartered

Mash garlic and saute 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 good tight-fitting lid. Add the butte, the spice 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 1/2 cup of water over it to make an ample supply of gravy. Cover tightly and simmer for 3 or 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 the to the pot for the last half hour of cooking and for the last 12 minutes or 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 dumplings and carrots. Stir gravy until smooth, correcting the seasoning if necessary. Pour over the roast; if fresh dill is available, cut it over the dish with a lavish hand. Serves 6 to 8.

DUMPLINGS:

2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 scant c. milk

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.