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roast - Garlic + Wine Beef Pot Roast




Source of Recipe


from only just recipes
roast - Garlic + Wine Beef Pot Roast

Nonstick spray coating
1 3-pound boneless beef round rump roast,
trimmed of separable fat
¾ cup water
½ cup dry red wine
1 large onion, sliced
4 cloves garlic, minced
2 teaspoons instant beef bouillon granules
¼ teaspoon dried thyme, crushed
¼ teaspoon pepper
1 pound carrots, cut into 2-inch-long pieces
1 16-ounce package frozen cut green beans
2 tablespoons cornstarch
2 tablespoons water

Spray a cold Dutch oven with nonstick spray coating, then preheat
over medium heat. Brown roast on both sides in the Dutch oven. Drain
any fat. Add the ¾ cup water, wine, onion, garlic, bouillon
granules, thyme, and pepper. Cover and simmer for 1 hour.

Add carrots to Dutch oven and simmer for 40 minutes. Then, add beans
and simmer for 10 minutes more or till beans and meat are tender.
Transfer roast and vegetables to a serving platter. Keep warm while
making gravy.

For gravy, skim fat from pan juices. Stir together cornstarch and 2
tablespoons water. Stir mixture into pan juices. Cook and stir till
thickened and bubbly. Then, cook and stir for 2 minutes more. To
serve, spoon gravy over meat and vegetables.
Makes 10 servings.
Preparation Time: 12 min.
Cooking Time: 2 hrs.

NUTRITIONAL INFORMATION PER SERVING:
34g protein; 12g carbohydrate; 11g fat; 98mg cholesterol;
138mg sodium; 590mg potassium