Yankee Pot Roast With Red Wine
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 F 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 8Calories per serving: 508
Fat per serving: 15.2
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Beef and Lamb Recipe Index