Serves: 5
Total Calories: 100

4 - 6 pounds round roast or beef 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

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.

Nutritional Facts:

Serves: 5
Total Calories: 100
Calories from Fat: 0

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Shrimp and Beef Filet Brochettes with Sesame Marinade
Beef Burgundy
Braciole
Poor Man’s Braciole
Yankee Pot Roast
Sauerbraten
New England Boiled Dinner
Marinated Flank Steak
True Ireland Corned Beef and Cabbage
Red Flannel Hash
Goulash
Patchwork Casserole
Hamburger Pie
Hobo Beans
Supper-in-a-Dish
Mock Stuffed Cabbage
Individual Meat Loaves
Old-Fashioned Meat Loaf
Tailgaters’ Loaf
Meatballs in Sour Cream Gravy
Beef and Pepper Roll
Pizza Cups
Center Cut Pork Chops with Beer and Cabbage
Stuffed Pork Chops
Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce
Zesty and Sweet Spareribs
Sweet and Sour Ham Balls
Baked Vermont Ham
Sebago Pig & Poultry Rub
Lamb Shanks
Roast Leg of Lamb with Herb Crust
Seldom Seen Farm Lamb Chops in Foil
Veal in Wine
Venison Steak Strips
Old-Country Roast Venison