Wine-Sauced Pot Roast

• nonstick spray coating
• 3 lbs beef round rump roast, trimmed of fat
• 1 large onion, sliced
• 34 cup dry red wine
• 12 cup water
• 4 cloves garlic, minced
• 2 teaspoons beef bouillon granules
• 12 teaspoon dried thyme, crushed
• 14 teaspoon pepper
• 1 lb baby carrots
• 1 (16 ounce) package frozen cut green beans
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. Spray an unheated Dutch oven with nonstick coating.
2. Preheat over medium heat.
3. Add roast and brown on all sides.
4. Drain off fat.
5. Add the onion, wine, the 1/2 cup water, garlic, bouillon granules, thyme, and pepper.
6. Bring to boiling; reduce heat.
7. Simmer, covered, for 1 hour.
8. Turn roast over; cook, covered, 45 minutes more.
9. Add the carrots to the Dutch oven; simmer for 20 minutes.
10. Add beans; simmer about 10 minutes more until beans and meat are tender.
11. Transfer to a serving platter.
12. Keep warm.
13. For gravy, skim fat from pan juices.
14. Stir together cornstarch and the 2 tablespoons cold water.
15. Stir mixture into pan juices.
16. Cook and stir until thickened and bubbly.
17. Cook and stir 2 minutes more.
18. To serve, spoon gravy over meat and vegetables.

nonstick spray coating, beef round rump roast, onion, red wine, water, garlic, beef bouillon granules, thyme, pepper, baby carrots, cornstarch, cold water

Taken from www.food.com/recipe/wine-sauced-pot-roast-9748 (may not work)