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Indian Pot Roast

Indian Pot Roast
6 votes, 5.00 avg. rating (97% score)
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Yield: 6 to 8 servings

This recipe for Indian Pot Roast yields a warm, filling meal that tastes like autumn itself. Serve it with crusty, white bread.

Ingredients:

  • 3 to 4 pound pot roast
  • 2 cloves garlic, peeled and mashed
  • 4 tablespoons butter
  • salt
  • flour
  • 1 large onion, sliced thin
  • 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
  • If desired: 1 recipe dumplings, small whole carrots, or large carrots, quartered

Instructions:

Sauté garlic in butter. Rub meat with salt and flour. Brown it well on all sides in butter. Lay meat on a bed of thin-sliced onion in a large Dutch oven or any pot with a tight-fitting lid. Add butter, spices, and seasonings, and pour rum or wine over meat. (A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.) Cover tightly and simmer 3 to 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 them to the pot for the last 30 minutes of cooking. For the last 12 minutes of cooking, add the dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, rounded platter and surround with dumplings and carrots. Stir gravy until smooth, correcting seasoning if necessary. Pour gravy over roast; if fresh dill is available, cut it over the dish with a lavish hand.

Dumplings

Ingredients:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 scant cup milk

Instructions:

Stir together dry ingredients, then add the milk gradually. Drop by the spoonful into gravy and cook with pot roast or stew during the last 12 minutes of cooking.

Updated Thursday, June 6th, 2002

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7 Responses to Indian Pot Roast

  1. Anonymous April 27, 2003 at 1:13 am #

    Delicious and different!

  2. SANDRA COOK September 15, 2003 at 2:32 am #

    THE PREFECT MEAL FOR THE START OF AUTUMN. WE FOLKS IN THE SOUTH LIKE CORN BREAD WITH A MEAL LIKE THIS AND A FRESH CHURN OF BUTTER. MIGHTY TASTY.

  3. Gen Mackwood January 15, 2004 at 2:30 pm #

    Very nice roast with lovely onions on the side. A real hit with my family.

  4. Cat Dahlmeyer October 1, 2004 at 6:10 pm #

    I used to make this once a month but lost my recipe. I am thrilled to have found it again.The only change I made is I use brisket

  5. Cat Dahlmeyer February 11, 2005 at 8:59 am #

    This is one of my favorite company recipes. I had lost my copy and never thought I would see it again until I found your Web site. My family was thrilled

  6. Eileen Cummings February 15, 2006 at 7:25 am #

    This is the best pot roast recipe! I love making it, smelling it and eating it. My friends and family love when I make this. However, when I moved here to RI, I seemed to have lost it. But now, thanks to the internet, I have it once again.

  7. Mary Ann Mendenhall July 23, 2006 at 9:53 am #

    I love EVERYTHING associated with New England. This pot roast is outstanding. My family loves it and best of all it turns out fabulous in the crock pot. A real company pleaser too!

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