French Pot Roast

I love this easy roast. I got it from an old free flyer on some grocery product years ago. Good with mashed potatoes.

• Ready In: 3 hrs 40 mins
• Serves: 6

Ingredients

• 2  tablespoons bacon grease
• 5  lbs rump roast, trimmed
• 2 1⁄2 cups red wine
• 1⁄4 cup water
• 2  beef bouillon cubes
• 1 -2  tablespoon  hot sauce
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon thyme
• 1  bay leaf, crumbled
• 1⁄4 teaspoon dried tarragon
• 2 -3  tablespoons brown sugar
• 4  stalks celery, chunked
• 12  carrots, cleaned and chunked
• 1  cup mushroom, quartered

Directions

1. Brown roast in large heavy pot in bacon grease.
2. Drain off excess grease; add water, wine, bouillon, hot sauce, brown sugar and all spices.
3. Bring to boil and then lower heat to simmer.
4. Cover pot and allow roast to cook 3 hours turning meat occasionally.
5. Add vegetables and allow to simmer another 20 minutes or until vegetables are tender.
6. When done remove roast and vegetables and add 2 tablespoons cornstarch with a small amount of water to the drippings for a gravy and cook until thickened.