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Yankee Pot Roast
6 lbs round roast, trimmed (or rump roast) 2 cups red wine 2 cups tomato juice 1 large onion (minced) 2 carrots (finely minced) 1 clove garlic (minced) 1/2 cup brown sugar 2 bay leaves 1/4 t 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. |
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