Yankee Pot Roast With Red Wine

Ingredients:

5 to 6 pounds bottom round or rump roast
2 cups dry red wine, such as cabernet or pinot noir (burgundy)
2 cups tomato juice
1 large onion, finely chopped
2 carrots, chopped
1 clove garlic, minced
1/2 cup brown sugar, packed
2 bay leaves
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons flour mixed with 2 tablespoons water
salt and pepper, to taste

Instructions:

Place the beef roast in a heavy roasting pan that has a tight fitting lid. Combine the wine, tomato juice, onion, carrots, garlic, brown sugar, bay leaves, nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of pepper; pour over the roast. Cover and bake at 300° for about 45 minutes per pound. Turn the roast over about halfway through cooking time. Remove the roast to a platter and let rest.

Transfer liquids to a saucepan. Stir in the flour and water mixture; bring to a boil. Cook, stirring, until thickened. Add salt and pepper, as needed.

Serves 8

Calories per serving: 508
Fat per serving: 15.2

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