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