Italian pot roast
10 servings
Ingredients
| Quantity | 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 | ||
Directions
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