5 or 6 lbs. beef roast
2 c. red wine
2 lbs. canned tomatoes crushed
1 onion, chopped
4 carrots, sliced 1/4 inch thick
2 cloves garlic, minced
1/3 c. brown sugar, packed
2 bay leaves
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg

Place roast in heavy roasting pan. Mix remaining ingredients and pour over meat. Bake, uncovered, about 1 hour per pound at 250 degrees.