Garlic-Wine Pot Roast

This pot roast recipe comes from Better Homes and Gardens. I also Like to add small red potatoes to it.

• Ready In: 2 hrs 20 mins
• Serves: 10

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 1⁄2 cup 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 carrots, cut into 2 inch long pieces or 1  lb  baby carrots
• 1 (16 ounce) package  frozen cut green beans
• 2  tablespoons cornstarch
• 2  tablespoons water

Directions

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. Drain any fat.
3. Add water, wine or broth, onion, garlic, bouillon granules, thyme, and pepper.
4. Heat to boiling; reduce heat.
5. Cover and simmer for 1 hour.
6. Add carrots to Dutch oven and simmer for 40 minutes.
7. Then, add beans and simmer 10 minutes more or until beans and meat are tender.
8. Transfer roast and vegetables to a severing platter.
9. Keep warm while making gravy.
10. For gravy, skim fat from pan juices. Stir together cornstarch and 2 tablespoons water. stir mixture into pan juices.
11. Cook and stir until thickened and bubbly.
12. Then cook and stir for 2 minutes more.
13. To serve, Spoon gravy over meat and vegetables.