4 to 5 lb. lean pot roast
1 tsp. salt
1 tsp. Lawry's seasoned salt
1/2 tsp. ground allspice
1 bay leaf
20 peppercorns
2 lg. onion, chopped
3 tbsp. cider vinegar or red wine
2 c. consomme
2 tbsp. flour
1/4 c. maple syrup

In a Dutch oven seer all sides of meat until nice and brown. Remove the meat form the pan and remove all the fats. Return meat to pan and add salts, allspice, bay leaf, peppercorns, onion, maple syrup and vinegar.

Cover and simmer for 30 minutes. Add the consomme, cover and cook for 3 to 3 1/2 hours or until meat is done. Use flour to thicken gravy. Serve with dumplings.

DUMPLINGS;
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 to 1 c. milk (enough to make dough drop easily from spoon)

Mix together and drop in biscuit sized portion on top of roast or stew. Cook 10 minutes uncovered, then cook 10 minutes covered.