Pot Roast with wine sauce

By Melzie

Ingredients

• Nonstick spray coating
• 1 (3#) beef round rump roast, trimmed of fat
• 1 large onion, sliced
• 3/4 cup dry red wine
• 1/2 cup water
• 4 cloves garlic, minced
• 2 tsp instant beef bouillon granules
• 1/2 tsp dried thyme, crushed
• 1/4 tsp pepper
• 1 pound tiny whole carrots
• 1 (16 oz) pkg frozen cut green beans
• 2 TB cornstarch
• 2 TB cold water

Details

Servings 10
Preparation time 25mins
Cooking time 150mins

Preparation

Step 1

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 the beans; simmer about 10 minutes more or until beans and meat are tender. Transfer to a serving platter. Keep warm.

For gravy, skim fat from pan juices. Stir together cornstarch and 2 TB cold water. Stir mixture into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. To serve, spoon gravy over meat and vegatables.

Per 1/10: 272 calories
10 g total fat
3 g sat fat
93 mg chol
268 mg sodium
11 g carb
2 g fiber
32 g protein