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.
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.
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.