Lean Beef And Vegetable Pot Roast - cooking recipe

Ingredients

2 1/2 to 3 lb. rump roast
1 c. boiling water
1/2 c. red wine
4 onions, cut in wedges
8 to 10 carrots, cut in 2 to 3 inch pieces
2 beef bouillon cubes (low sodium if preferred)
4 cloves garlic, minced
4 to 5 potatoes, halved

Preparation

Preheat oven to 325\u00b0.
Trim fat from roast.
Spray a roasting pan with nonstick vegetable oil cooking spray.
Using medium heat, slowly brown the roast on all sides, turning it often.
Pour off any drippings.
Dissolve the bouillon cubes in 1 cup boiling water and add to meat along with the wine.
Add onions and garlic.
Cover and cook at 325\u00b0 for 2 hours.