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            Garlic Wine Roast

1 3-pound boneless beef round rump roast, 
trimmed of separable fat 
¾ cup water 
½ cup dry red wine 
1 large onion, sliced 
4 cloves garlic, minced 
2 teaspoons instant beef bouillon granules 
¼ teaspoon dried thyme, crushed 
¼ teaspoon pepper 
1 pound carrots, cut into 2-inch-long pieces 
1 16-ounce package frozen cut green beans 
2 tablespoons cornstarch 
2 tablespoons water 


DIRECTIONS
Spray a cold Dutch oven with nonstick spray coating, then preheat over medium heat. Brown roast on both sides in the Dutch oven. Drain any fat. Add the ¾ cup water, wine, onion, garlic, bouillon granules, thyme, and pepper. Cover and simmer for 1 hour. 

Add carrots to Dutch oven and simmer for 40 minutes. Then, add beans and simmer for 10 minutes more or till beans and meat are tender. Transfer roast and vegetables to a serving platter. Keep warm while making gravy. 

For gravy, skim fat from pan juices. Stir together cornstarch and 2 tablespoons water. Stir mixture into pan juices. Cook and stir till thickened and bubbly. Then, cook and stir for 2 minutes more. To serve, spoon gravy over meat and vegetables. 

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