Pot Roast with Leeks and Brandy
4 pounds standing rump roast
6 slices thick cut bacon, cooked crisp/crumbled
2 cloves garlic, minced
1 teaspoon dried thyme leaves
2 teaspoons salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 cup brandy
1 cup dry red wine
4 leeks, cut 1″ pieces
4 large carrots, sliced (don’t peel)
Preheat oven to 350ºF.
Place all but leek and carrot in a large lidded casserole. Cover the casserole and bake the pot roast for 2 1/2-3 hours, turning the meat occasionally. The meat should be tender, and most of the liquid should be gone. (Be careful when you open the oven door; a great gust of brandy fumes will leap out at you.)
Add the leek and carrot, cover, and bake for another 30 minutes or until the vegetables are tender. Put the chunk of meat on a platter, pour the fat off the pan liquid, spoon the vegetables and sauce in to a separate bowl, and serve.