Clay hill farm yankee pot roast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| ½ | cup | Brown sugar |
| 2 | Bay leaves | |
| ¼ | teaspoon | Nutmeg |
| Salt and pepper -- to taste | ||
Directions
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 ¾ hour per pound. Turn roast over about halfway through cooking time. Let roast rest; thicken gravy and serve.
Recipe By : Visions of Home Cook Book