Sunday Pot Roast

• 1 (2-pound) lean boneless bottom round roast
• 3 garlic cloves, sliced
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1 (14.5-ounce) can beef broth
• 1/2 cup dry red wine
• 1 large onion, sliced
• 18 small round red potatoes, halved (about 1 1/2 pounds)
• 18 baby carrots (about 1/2 pound)

1. Trim fat from roast. Make slits in top of roast. Insert a garlic slice into each slit. Rub roast with pepper. Brown roast on all sides over medium-high heat in an ovenproof Dutch oven coated with cooking spray.
2. Preheat oven to 325u0b0.
3. Add beef broth, wine, and onion to Dutch oven. Cover and bake at 325u0b0 for 2 hours. Add potato and carrot. Cover and bake 1 to 1 1/2 hours or until roast and vegetables are tender.

lean, garlic, freshly ground black pepper, cooking spray, beef broth, red wine, onion, red potatoes, carrots

Taken from www.myrecipes.com/recipe/sunday-pot-roast (may not work)