GERMAN STYLE POT ROAST

Steps:

• 1. Use this recipe for either regular meat, buffalo or venison.
• 2. Mash garlic and saute in butter.
• 3. Add salt & pepper to the flour. Dredge meat in flour.
• 4. Brown well on all sides in butter.
• 5. Lay meat on bed of sliced onion in large dutch oven.
• 6. Add the butter, spices, onion soup mix and seasonings.
• 7. Pour rum or wine over meat.
• 8. A good pot roast will supply most of its own juices, but pour the water over to make an ample supply of gravy.
• 9. Cover tightly and simmer 4+ hours (until the meat is tender), either in oven or on the stove top.
• 10. If carrots are wanted, add during last 1/2 hour of cooking.
• 11. Add dumplings last 12 minutes.
• 12. In a bowl, stir together flour, baking powder, thyme and salt.
• 13. 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).
• 14. Drop dumpling mixture, by the heaping spoon full, over meat. Should make about 12 dumplings.
• 15. Cover and simmer for 12 minutes or until tester inserted in center of dumpling comes out clean.
• 16. When roast is done, remove to a hot round platter and surround with dumplings and carrots.
• 17. Stir gravy until smooth.
• 18. Pour over roast.
• 19. If 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.