or Rump roast 2 c Red wine 2 c Tomato juice 1 lg Onion :
minced 2 Carrots
finely minced 1 Clove garlic :
minced 1/2 c Brown sugar 2 Bay leaves 1/4 ts 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. Recipe By : Visions of Home Cook Book
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