Italian pot roast

Yield: 10 servings

Measure Ingredient
1 \N 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 \N Carrots, sliced
1 \N Whole Onion, studded with
\N \N 2 whole cloves
1 can Tomato puree (15 oz.)
½ cup Water or red wine
½ teaspoon Beef bouillon granules
\N \N 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

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