Yankee Pot Roast

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Yankee Pot Roast

A classic in its own right, this warm, hearty stew combines roast beef, potatoes and vegetables in a savory, rich broth.

Serves: 8

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	Ingredients 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 tsp nutmeg Salt and pepper to taste

Method

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 degrees F for about 3/4 hour per pound. Turn roast over about halfway through cooking time. Let roast rest; thicken gravy and serve.