Healthy Pot Roast

• 4 lb. very lean eye, top or rump roast
• nonstick spray (Pam)
• 1 (14 1/2 oz.) can stewed tomatoes
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 beef bouillon cubes
• 1/2 c. dry red wine
• 1 1/2 tsp. dried basil
• 1/4 tsp. pepper
• 12 tiny red potatoes
• 3 medium carrots, sliced
• 2 stalks celery, cut up
• 2 Tbsp. cold water
• 4 tsp. cornstarch

1. Trim fat from meat; slice into 3 sections.
2. Spray a Dutch oven with Pam and brown meat on all sides over medium-high heat.
3. Add stewed tomatoes, onion, garlic, bouillon, wine, basil and pepper. Simmer in 350u0b0 oven covered for 1 1/2 hours.
4. Cut potatoes in halves (or quarters if large) and add with carrots and celery to meat.
5. Simmer covered for an additional 40 to 50 minutes or until meat and vegetables are tender.
6. Remove meat and vegetables and keep warm.
7. Mix water and cornstarch and add to pan juices, cooking and stirring until thick.
8. Spoon gravy over meat and over vegetables and serve.

very lean, nonstick spray, tomatoes, onion, clove garlic, red wine, basil, pepper, potatoes, carrots, stalks celery, cold water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953716 (may not work)