Garlic-Wine Pot Roast

Ingredients

• nonstick cooking spray

• 1 (3 lb)  boneless beef round rump roast, trimed of seperatable fat
• 3/4 cup water
• 1/2 cup dry red wine or beef broth
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 teaspoons beef bouillon granules
• 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon pepper
• 1 lb carrot, cut into 2 inch long pieces or baby carrot

• 1 (16 ounce) package frozen cut green beans
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. 1

   Spray a cold Dutch oven with nonstick cooking spray, then preheat over medium heat, Brown roast on all sides in the Dutch oven.

2. 2

   Drain any fat.

3. 3

   Add water, wine or broth, onion, garlic, bouillon granules, thyme, and pepper.

4. 4

   Heat to boiling; reduce heat.

5. 5

   Cover and simmer for 1 hour.

6. 6

   Add carrots to Dutch oven and simmer for 40 minutes.

7. 7

   Then, add beans and simmer 10 minutes more or until beans and meat are tender.

8. 8

   Transfer roast and vegetables to a severing platter.

9. 9

   Keep warm while making gravy.

10. 10

    For gravy, skim fat from pan juices. Stir together cornstarch and 2 tablespoons water. stir mixture into pan juices.

11. 11

    Cook and stir until thickened and bubbly.

12. 12

    Then cook and stir for 2 minutes more.

13. 13

    To serve, Spoon gravy over meat and vegetables.