Garlic-Wine Pot Roast

If you would rather not use wine, use beef broth instead. Leave in the
bouillon granules for even richer flavor.

Nonstick cooking spray
1 3-pound boneless beef round rump roast, trimmed of separable fat
3/4 cup water
1/2 cup dry red wine or beef broth
1 large onion, sliced
4 cloves garlic, minced
2 teaspoons instant beef bouillon granules
1/4 teaspoon dried thyme, crushed
1/4 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

1. Spray a cold Dutch oven with nonstick cooking spray, then preheat over
medium heat. Brown roast on both sides in the Dutch oven. Drain any fat.
Add the water, wine or broth, onion, garlic, bouillon granules, thyme,
and pepper. Heat to boiling; reduce heat. Cover and simmer for 1 hour.

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

3. For gravy, skim fat from pan juices. Stir together cornstarch and 2
tablespoons water. Stir mixture into pan juices. Cook and stir until
thickened and bubbly. Then, cook and stir for 2 minutes more. To serve,
spoon gravy over meat and vegetables. Makes 10 servings.

Nutrition facts per serving: 240 calories, 7 g total fat, 3 g saturated
fat, 68 mg cholesterol, 288 mg sodium, 10 g carbohydrate, 3 g fiber,
29 g protein, 207% vitamin A, 8% vitamin C, 3% calcium, 15% iron,
2 diabetic exchange vegetables, 3.5 diabetic exchange lean meat. 5 points per serving

From BH&G