Wine-Sauced Pot Roast Recipe

Name: Wine-Sauced Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick spray coating; 3 lbs beef round rump roast, trimmed of fat; 1 large onion, sliced; ¾ cup dry red wine; ½ cup water; 4 cloves garlic, minced; 2 teaspoons beef bouillon granules; ½ teaspoon dried thyme, crushed; ¼ teaspoon pepper; 1 lb baby carrots; 1 (16 ounce) package frozen cut green beans; 2 tablespoons cornstarch; 2 tablespoons cold water

Servings: persons

nonstick spray coating
3 lbs beef round rump roast, trimmed of fat
1 large onion, sliced
¾ cup dry red wine
½ cup water
4 cloves garlic, minced
2 teaspoons beef bouillon granules
½ teaspoon dried thyme, crushed
¼ 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.

955

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: nonstick spray coating, 3 lbs beef round rump roast, trimmed of fat, 1 large onion, sliced, ¾ cup dry red wine, and more.

Yes, Wine-Sauced 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.

Wine-Sauced Pot Roast

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