SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Garlic-Wine Pot Roast

Makes: 10 servings
Prep 15 mins Cook 2 hrs
Garlic-Wine Pot Roast
Ingredients
  •  Nonstick cooking spray
  • 1 3  pound  boneless beef round rump roast, trimmed of separable fat
  • 3/4  cup  water
  • 1/2  cup  dry red wine or beef broth
  • 1  large onion, sliced
  • 4  cloves garlic, minced
  • 2  teaspoons  instant beef bouillon granules
  • 1/4  teaspoon  dried thyme, crushed
  • 1/4  teaspoon  pepper
  • 1  pound  carrots, cut into 2-inch-long pieces
  • 1 16  ounce  package frozen cut green beans
  • 2  tablespoons  cornstarch
  • 2  tablespoons  water
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 Facts (Garlic-Wine Pot Roast)
  • Servings Per Recipe 10,
  • cal. (kcal) 240,
  • Fat, total (g) 7,
  • chol. (mg) 68,
  • sat. fat (g) 3,
  • carb. (g) 10,
  • fiber (g) 3,
  • pro. (g) 29,
  • vit. A (RE) 2133,
  • vit. C (mg) 5,
  • sodium (mg) 288,
  • calcium (mg) 30,
  • iron (mg) 3,
  • Vegetables () 2,
  • Lean Meat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe