Ingredients
- 2 carrots (finely minced)
- 2 bay leaves
- 1 onion (minced)
- 1 clove garlic (minced)
- 2,700 gr round roast
- 475 ml tomato juice
- 475 ml wine (red)
- 110 gr brown sugar
- 1 gr 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 0.75 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
