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Garlic Wine Pot Roast

Diet.Chef's picture
Garlic Wine Pot Roast gives a pleasant taste. The toppings of the beef bouillon adds a good taste to Garlic Wine Pot Roast. Garlic Wine Pot Roast is an easy to make dish.
  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
  Pepper 1⁄4 Teaspoon
  Carrots 1 Pound, cut into 2 inch long pieces
  Frozen cut green beans 16 Ounce (1 Package)
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3461 Calories from Fat 1430

% Daily Value*

Total Fat 158 g242.6%

Saturated Fat 58 g290.2%

Trans Fat 0 g

Cholesterol 660.4 mg220.1%

Sodium 5411.8 mg225.5%

Total Carbohydrates 157 g52.3%

Dietary Fiber 30.2 g120.8%

Sugars 48.6 g

Protein 281 g561.3%

Vitamin A 1527.6% Vitamin C 127.5%

Calcium 51.7% Iron 102%

*Based on a 2000 Calorie diet

Garlic Wine Pot Roast Recipe