Wine-Sauced Pot Roast
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- nonstick spray coating
- 1360.77 g beef round rump roast, trimmed of fat
- 1 large onion, sliced
- 177.44 ml dry red wine
- 118.29 ml water
- 4 clove garlic, minced
- 9.85 ml beef bouillon granules
- 2.46 ml dried thyme, crushed
- 1.23 ml pepper
- 453.59 g baby carrots
- 453.59 g package frozen cut green beans
- 29.58 ml cornstarch
- 29.58 ml cold water
directions
- Spray an unheated Dutch oven with nonstick coating.
- Preheat over medium heat.
- Add roast and brown on all sides.
- Drain off fat.
- Add the onion, wine, the 1/2 cup water, garlic, bouillon granules, thyme, and pepper.
- Bring to boiling; reduce heat.
- Simmer, covered, for 1 hour.
- Turn roast over; cook, covered, 45 minutes more.
- Add the carrots to the Dutch oven; simmer for 20 minutes.
- Add beans; simmer about 10 minutes more until beans and meat are tender.
- Transfer to a serving platter.
- Keep warm.
- For gravy, skim fat from pan juices.
- Stir together cornstarch and the 2 tablespoons cold water.
- Stir mixture into pan juices.
- Cook and stir until thickened and bubbly.
- Cook and stir 2 minutes more.
- To serve, spoon gravy over meat and vegetables.
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RECIPE SUBMITTED BY
mielhollinger
United States