Ingredients
6 lb round roast, trimmed -- or
1 rump roast
2 cup red wine
2 cup tomato juice
1 large onion -- minced
2 carrots -- finely minced
1 clove garlic -- minced
1/2 cup brown sugar
2 bay leaves
1/4 tsp nutmeg
1 salt and 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^ 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
Servings: 8 servings
Clay Hill Farm Yankee Pot Roast Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is possible to follow the history of meal recipes way back into distant history, certainly as far into history as the Egyptians, and potentially, even further back. Interesting though that is, these, early records were just simple pictorial recipes for meal preparation.
As we move into Roman times 25BC a man called Apicius created a number of documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also tells us how the cooks of Roman times used many different spices, including some familiar names for example basil, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, including spices such as parsley and basil. These new spices and herbs caused a surge in manuscripts on cookery, most of which are kept safe in private libraries. By the advent of the 20th century, cooking publications are highly popular as a result of increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Clay Hill Farm Yankee Pot Roast recipe.
