Instructions: Directions: Trim fat from roast. Coat a Dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add roast, and brown on all sides. Remove roast from pan, and sprinkle with pepper; set roast aside.

Wipe drippings from pan with a paper towel.

Position knife blade in food processor bowl. With food processor running, drop garlic through food chute, and process 5 seconds. Add chopped onion, and process about 1 minute or until mixture is smooth. Spread onion puree evenly over roast. Return roast to pan. Bake, uncovered, at 350 degrees for 1 hour.

Add wine and next 3 ingredients to pan. Cover and bake 2 1/2 hours. Add water, unpeeled potatoes, and baby carrots; cover and bake an additional hour or until roast is tender.

Place roast and vegetables on a platter; serve with gravy. Nutritional

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