Yankee Pot Roast



3-4 Pound Pot Roast

2 Cloves Garlic

4 Tablespoons Butter



1 Large Onion, Sliced

12 Whole Peppercorns

12 Whole Allspice

1 Bay Leaf, Crumbled

1 Tablespoon Grated Horseradish

1/2 Cup Good Rum Or Dry Red Wine

1/2 Cup Water



Small Whole Carrots, Or Larger Carrots Quartered

Potatoes, quartered


 Mash the garlic and sauté 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 tight-fitting lid. Add the butter, the spices 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 and or potatoes with the pot roast, add them to the pot for the last half hour of cooking. When the roast is done, remove it to a hot, round platter and surround with vegetables. Stir the gravy until smooth, correcting the seasoning if necessary. Pour it over the roast



6-8 servings


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