Beef Pot Roast

Ingredients

2 teaspoons canola oil
2 1/2 pounds beef eye of round (roast)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
3 onion, sliced
1 cup low sodium beef broth
1/2 cup dry red wine
1 pound baby carrots
10 ounces fresh mushrooms, cut in half
8 cloves garlic
9 ounces frozen green beans, thawed

Instructions

Preheat oven to 375. In a 9 x 13" roasting pan, heat oil over medium high heat until hot. Sprinkle beef with salt, pepper and thyme. Add the beef to the pan and cook until browned. Add onions; stir in broth, wine, carrots, mushrooms and garlic. Cover pan tightly with aluminum foil or a bake proof lid. Bake for 1 hour or until fork tender. Transfer meat to a platter; cover loosely with foil to keep warm. Stir beans into the pan and bake vegetables 10 to 15 more minutes, or until beans are heated through. Slice the beef and serve with the vegetables and pan sauce.