Ingredients: 6 pounds 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 teaspoon nutmeg salt and pepper -- to taste

Recipe Info Category: Beef/Burger Rating: 2 Contributor: Alana Simmons

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.