Clay Hill Farm Yankee Pot Roast
Yield
8 servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
beef roast, rump
trimmed |
|
| 2 | cups |
red wine
|
*
|
| 2 | cups |
tomato juice
|
|
| 1 | large |
onions
minced |
|
| 2 | each |
carrots
finely minced |
|
| 1 | each |
garlic cloves
minced |
|
| ½ | cup |
brown sugar
|
*
|
| 2 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
beef roast, rump
trimmed |
|
| 473 | ml |
red wine
|
*
|
| 473 | ml |
tomato juice
|
|
| 1 | large |
onions
minced |
|
| 2 | each |
carrots
finely minced |
|
| 1 | each |
garlic cloves
minced |
|
| 118 | ml |
brown sugar
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1.3 | ml |
nutmeg
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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℉ (150℃). for about ¾ hour per pound.
Turn roast over about halfway through cooking time.
Let roast rest, thicken gravy and serve.
