Yankee Pot Roast



6 lbs 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 t 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.