Garlic-Wine Pot Roast Recipe

Name: Garlic-Wine Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 (3 lb) boneless beef round rump roast, trimed of seperatable fat; 3/4 cup water; 1/2 cup dry red wine or 1/2 cup beef broth; 1 large onion, sliced; 4 cloves garlic, minced; 2 teaspoons beef bouillon granules; 1/4 teaspoon dried thyme, crushed; 1/4 teaspoon pepper; 1 lb carrots, cut into 2 inch long pieces or 1 lb baby carrots; 1 (16 ounce) package frozen cut green beans; 2 tablespoons cornstarch; 2 tablespoons water

Servings: persons

nonstick cooking spray
1 (3 lb) boneless beef round rump roast, trimed of seperatable fat
3/4 cup water
1/2 cup dry red wine or 1/2 cup beef broth
1 large onion, sliced
4 cloves garlic, minced
2 teaspoons beef bouillon granules
1/4 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 lb carrots, cut into 2 inch long pieces or 1 lb baby carrots
1 (16 ounce) package frozen cut green beans
2 tablespoons cornstarch
2 tablespoons water

1
Spray a cold Dutch oven with nonstick cooking spray, then preheat over medium heat, Brown roast on all sides in the Dutch oven.
2
Drain any fat.
3
Add water, wine or broth, onion, garlic, bouillon granules, thyme, and pepper.
4
Heat to boiling; reduce heat.
5
Cover and simmer for 1 hour.
6
Add carrots to Dutch oven and simmer for 40 minutes.
7
Then, add beans and simmer 10 minutes more or until beans and meat are tender.
8
Transfer roast and vegetables to a severing platter.
9
Keep warm while making gravy.
10
For gravy, skim fat from pan juices. Stir together cornstarch and 2 tablespoons water. stir mixture into pan juices.
11
Cook and stir until thickened and bubbly.
12
Then cook and stir for 2 minutes more.
13
To serve, Spoon gravy over meat and vegetables.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: nonstick cooking spray, 1 (3 lb) boneless beef round rump roast, trimed of seperatable fat, 3/4 cup water, 1/2 cup dry red wine or 1/2 cup beef broth, and more.

Yes, Garlic-Wine Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic-Wine Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions