Garlic Wine Pot Roast
|Nonstick spray coating||2 Tablespoon|
|Boneless beef round rump roast||3 Pound, trimmed of separable fat|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Onion||1 Large, sliced|
|Garlic||4 Clove (20 gm), minced|
|Instant beef bouillon granules||2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Carrots||1 Pound, cut into 2 inch long pieces|
|Frozen cut green beans||16 Ounce (1 Package)|
Spray a cold Dutch oven with nonstick spray coating, then preheat over medium heat.
Brown roast on both sides in the Dutch oven.
Drain any fat.
Add the 3/4 cup water, wine, onion, garlic, bouillon granules, thyme, and pepper.
Cover and simmer for 1 hour.
Add carrots to Dutch oven and simmer for 40 minutes.
Then, add beans and simmer for 10 minutes more or till beans and meat are tender.
Transfer roast and vegetables to a serving platter.
Keep warm while making gravy.
For gravy, skim fat from pan juices.
Stir together cornstarch and 2 tablespoons water.
Stir mixture into pan juices.
Cook and stir till thickened and bubbly.
Then, cook and stir for 2 minutes more.