Here are a couple recipes you might want to try:

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Yankee Pot Roast

6 lbs round roast, trimmed (or rump roast)
2 cups red wine
2 cups tomato juice
1 large onion (minced)
2 carrots (finely minced)
1 clove garlic (minced)
1/2 cup brown sugar
2 bay leaves
1/4 t 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^ forabout 3/4 hour per pound.
Turn roast over about halfway through
cooking time. Let roast rest! Thicken gravy and
serve.
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POT ROAST JARDINIER

***Ingredients

6-8 Lbs.Bottom Round Roast
1 cup flour (unbleached)
2 Lg onions (cut in qtrs)
12 oz. whole tomatoes
4 Lg carrots (cut into big chunks)
1 Gallon water
4 Stalks celery (cut into big chunks)
2 sticks margarine
4 oz. Vegetable oil
salt & pepper

***Garnish Ingredients

2 stalks celery (julienne cut)
2 stalks carrots (julienne cut)
Frozen Peas



***Directions

Grease Roasting Pan.

Crush tomatoes

Place roast in pan, fat side down. Cover roast
with crushed tomatoes.

Spread onion, carrots, celery around meat.
Brown for 30 minutes.

Turn heat down to 350 degrees F. and add enough
water to just cover the roast. Cook for 2 hours,
turning after 1 hour.

(Lower temperatures and longer time is
recommended for use with "Crock" pots).
Use fork to determine tenderness (fork
should slide out easily).


When done strain juices through china cap or
strainer and discard contents of strainer.
Set juices (pot roast stock) aside in 8 qt pot.
Juices should be reddish-brown in color.

ROUX: Melt down 2 sticks of margarine in pan.
Add 1 cup flour Cook 5 minutes on low flame.

Bring pot roast stock to a boil in 8 qt. pot
and whip in ROUX till smooth.


GARNISH: Blanch celery, carrots, and peas in
boiling salted water till firm (about 4-5 mins)
in colander.

Cut roast into 1/4 inch slices. Add gravy and
garnish. Serve with mashed potatoes and
butternut squash.