Shelly's Recipe

* INDIAN POT ROAST WITH DUMPLINGS*

Category: Roasts/Tenderloin - Beef

4 lb chuck roast
3 tbsp olive oil
4 clove garlic, minced
Flour, salt and pepper
1 medium onion, sliced
12 whole peppercorns and allspice
1 bay leaf, crumbled
1 tbsp grated horseradish
1/2 cup dry red wine and water
Carrots, peeled and quartered

Dumplings
2 cups flour
4 tsp baking powder
1/2 tsp salt
1 scant cup milk

Sprinkle roast with salt and pepper and coat in flour. Brown meat slowly on all sides in hot olive oil in a Dutch oven. Remove meat and lower the heat. Add the onion and garlic and cook, stirring constantly, until onion is tender. Add red wine and spices; return meat to pan add the water. Bring to a full boil then lower heat and cover loosely. Simmer slowly about 3-4 hours, turning meat occasionally and adding the carrots the last 1/2 hour of cooking.

During the last 12 minute, add the dumplings to steam in the flavors of the pot. When the roast is done, remove to a platter and let it rest about 5 minutes before slicing. Surround it with carrots and dumplings. Stir the gravy until smooth, correcting seasoning if necessary. Pour over the roast.

Dumplings: Sift together the dry ingredients and add the milk gradually. Drop by the spoonfuls into the gravy and cook with the pot roast during the last 12 minutes of cooking.