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Yankee Pot Roast

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6 pounds round roast (or rump roast, trimmed)
2 cups red wine
2 cups tomato juice
1 large onion (minced)
2 carrots (finely minced)
1 clove garlic (minced)
cup brown sugar
2 bay leaves
teaspoon 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 hour per pound. Turn roast over about halfway through cooking time. Let roast rest; thicken gravy and serve.

Makes 8 servings

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