Garlic Wine Pot Roast(Low Cholesterol)
A hearty, flavorful pot roast infused with garlic and red wine, perfect for family dinners or special occasions, with tender vegetables and rich aroma.
Ingredients
- 3 lb. boneless beef rump roast ⓘ
- 3/4 cup water ⓘ
- 1/2 cup dry red wine
- 1 large onion ⓘ
- 4 cloves garlic, minced ⓘ
- 2 teaspoons instant beef bouillon ⓘ
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon pepper ⓘ
- 1 pound carrots, cut in 2-inch pieces ⓘ
- 16 oz. frozen green beans
- 2 tablespoons cornstarch ⓘ
- 2 tablespoons water ⓘ
Instructions
- Spray a cold Dutch oven with nonstick spray coating, then preheat over medium heat.
- Brown the roast on both sides in the Dutch oven; drain any excess fat.
- Add water, wine, onion, garlic, beef bouillon, thyme, and pepper to the Dutch oven.
- Cover and simmer for 1 hour.
Tips & Substitutions
For a richer flavor, consider using a full-bodied dry red wine like Cabernet Sauvignon. If you're short on time, you can substitute the 3/4 cup water with beef broth for added depth. To enhance the dish, add a bay leaf or fresh herbs such as rosemary or oregano during simmering. Always taste and adjust seasoning before serving.
Serving Suggestions
Serve this Garlic Wine Pot Roast with mashed potatoes or a side of creamy polenta to soak up the flavorful juices. Freshly baked bread also pairs wonderfully, making it easy to enjoy every bite. For a complete meal, consider serving a light salad or roasted vegetables alongside, balancing the richness of the roast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot roast in a saucepan over medium heat with a splash of broth or water to keep it moist, covering it to ensure even warming. You can also reheat in the microwave in short increments.
Nutrition & Diet Analysis (per serving)
Each serving of Garlic Wine Pot Roast(Low Cholesterol) contains roughly 640 calories, with 18g protein, 128g carbohydrates, and 11g fat. It is an excellent source of vitamin C (336% of the Daily Value), vitamin A (333% of the Daily Value), and dietary fiber (143% of the Daily Value). Note that it is relatively high in sodium, at 565mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this pot roast?
Yes, you can use other cuts like chuck roast or brisket. Just ensure they are well-marbled to maintain moisture and tenderness during cooking. Adjust cooking times as needed, as different cuts may require more or less simmering.
How do I know when the pot roast is done?
The pot roast is done when it reaches a tender state and easily shreds with a fork. Typically, this takes about 2-3 hours of simmering. For precise cooking, use a meat thermometer; the internal temperature should reach around 190°F for optimal tenderness.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the roast first, then transfer it to the slow cooker with the other ingredients. Cook on low for 6-8 hours or on high for 4-5 hours until tender. This method enhances the flavors as the ingredients meld together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).