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Yankee Pot Roast With Red Wine


  • 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


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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