Substitute no-salt-added beef broth if you're concerned about the sodium in this recipe.
1 (2-pound) lean boneless bottom round roast
3 garlic cloves, sliced
1/2 teaspoon freshly ground black pepper
1 (14.5-ounce) can beef broth
1/2 cup dry red wine
1 large onion, sliced
18 small round red potatoes, halved (about 1 1/2 pounds)
18 baby carrots (about 1/2 pound)
How to Make It
Trim fat from roast. Make slits in top of roast. Insert a garlic slice into each slit. Rub roast with pepper. Brown roast on all sides over medium-high heat in an ovenproof Dutch oven coated with cooking spray.
Preheat oven to 325°.
Add beef broth, wine, and onion to Dutch oven. Cover and bake at 325° for 2 hours. Add potato and carrot. Cover and bake 1 to 1 1/2 hours or until roast and vegetables are tender.