Garlic-Wine Pot Roast
Recipe from Better Homes and Gardens

Red wine and four cloves of garlic make this outstanding pot roast recipe suitable for casual potlucks but elegant enough for refined occasions.


Garlic-Wine Pot Roast

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Servings: Makes 10 servings.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Related Categories: Beef Pot Roast, Carrots, Dutch Oven, Green Beans, Onions, Roast Beef
 
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Ingredients
  •  
    Nonstick cooking spray
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  • 1  3-pound
    boneless beef round rump roast, trimmed of separable fat
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  • 3/4  cup
    water
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  • 1/2  cup
    dry red wine or beef broth
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  • 1 
    large onion, sliced
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  • 4 
    cloves garlic, minced
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  • 2  teaspoons
    instant beef bouillon granules
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  • 1/4  teaspoon
    dried thyme, crushed
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  • 1/4  teaspoon
    pepper
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  • 1  pound
    carrots, cut into 2-inch-long pieces
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  • 1  16-ounce
    package frozen cut green beans
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  • 2  tablespoons
    cornstarch
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  • 2  tablespoons
    water
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Directions
1.
Spray a cold Dutch oven with nonstick cooking spray, then preheat over medium heat. Brown roast on both sides in the Dutch oven. Drain any fat. Add the water, wine or broth, onion, garlic, bouillon granules, thyme, and pepper. Heat to boiling; reduce heat. Cover and simmer for 1 hour.
2.
Add carrots to Dutch oven and simmer for 40 minutes. Then, add beans and simmer for 10 minutes more or until beans and meat are tender. Transfer roast and vegetables to a serving platter. Keep warm while making gravy.
3.
For gravy, skim fat from pan juices. Stir together cornstarch and 2 tablespoons water. Stir mixture into pan juices. Cook and stir until thickened and bubbly. Then, cook and stir for 2 minutes more. To serve, spoon gravy over meat and vegetables. Makes 10 servings.
Nutrition information
Calories 240, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 68 mg, Sodium 288 mg, Carbohydrate 10 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 207%, Vitamin C 8%, Calcium 3%, Iron 15%. Exchanges: Vegetable 2, Lean Meat 3.5. Percent Daily Values are based on a 2,000 calorie diet
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