Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      4 lb.         pot roast
   2      cloves        garlic
                        flour
  12      whole         peppercorns
   1                    bay leaf
     1/2  cup           good rum -- or dry red wine
   4      tablespoons   butter
                        salt
   1      large         onion -- sliced
  12      whole         allspice
   1      tablespoon    grated horseradish
     1/2  cup           water
   1      recipe        your dumplings
   1      small   whol  carrots or
   1      large         carrots -- quartered

Preparation:

Use this recipe for either regular meat or venison. Mash garlic and sauté in butter. Salt meat and flour. Brown well on all sides in butter. Lay meat on bed of this sliced onion in large Dutch oven. Add the butter, spices and seasonings. Pour rum or wine over meat. A good pot roast will supply most of its own juices, but pour the water over to make an ample supply of gravy. Cover tightly and simmer 3-4 hrs, either in oven or on the stove top. If carrots are wanted, add during last 1/2 hr. of cooking. Add dumplings last 12 minutes. When roast is done, remove to a hot round platter and surround with dumplings and carrots. Stir gravy until smooth. Pour over roast. If fresh dill is available, cut it over dish with lavish hand.