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
Related recipes
- Crock pot pot roast
- Crockpot italian pot roast
- Crockpot pot roast
- Family pot roast
- Holiday pot roast
- Hungarian pot roast
- Italian roast beef
- Marinated pot roast
- Orange pot roast
- Pork pot roast
- Pot roast
- Pot roast #1
- Pot roast (microwave)
- Pot roast, italian style
- Pot roasted veal
- Potted chicken
- Scandinavian pot roast
- Tomato pot roast
- Veal pot roast
- Winter pot roast