- 10
- 25 mins
- 150 mins
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
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