Categories: Beef, Main dishes 
      Yield: 8 servings 
  
      6 lb Round roast, trimmed -- or 
           Rump roast 
      2 c  Red wine 
      2 c  Tomato juice 
      1 lg Onion -- minced 
      2    Carrots -- finely minced 
      1    Clove garlic -- minced 
    1/2 c  Brown sugar 
      2    Bay leaves 
    1/4 ts 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. 
   
  Recipe By     : Visions of Home Cook Book