Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb Round roast, trimmed -- or
Rump roast
2 c Red wine
2 c Tomato juice
1 lg Onion -- minced
2 Carrots -- finely minced
1 Clove garlic -- minced
1/2 c Brown sugar
2 Bay leaves
1/4 ts Nutmeg
Salt and pepper -- to taste
Do not brown the pot roast. Place the meat in a heavy
roasting pan that has
a tight fitting lid. Mix all the other ingredients
together and pour over the meat. Cover and cook at
300 for about 3/4 hour per pound. Turn roast over
about halfway through cooking time. Let roast rest;
thicken gravy and serve.
