French Pot Roast

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

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.

bacon grease, rump roast, red wine, water, hot sauce, nutmeg, thyme, bay leaf, tarragon, brown sugar, stalks celery, carrots, mushroom

Taken from www.food.com/recipe/french-pot-roast-106407 (may not work)