italian pot roast

Categories: Italian; Beef
Yield: 10 servings

Measure	Ingredient
1	Rump roast (4-5 lbs.)
1 teaspoon	Salt
2 tablespoons	Cooking oil
2 cloves	Garlic, minced
½ teaspoon	Dried basil
1 tablespoon	Dried parsley flakes
½ teaspoon	Pepper
2	Carrots, sliced
1	Whole Onion, studded with
	2 whole cloves
1 can	Tomato puree (15 oz.)
½ cup	Water or red wine
½ teaspoon	Beef bouillon granules
	Cooked egg noodles

Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy.

Yield: 8-10 servings.

SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93