ITALIAN POT ROAST

31.10.2008 | Author: Cook | Posted in Pasta
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ITALIAN POT ROAST


Servings: 10
Ingredients: 

  • 1    Rump roast (4-5 lbs.)
    • 

  • 1 ts Salt
    • 

  • 2 tb Cooking oil
    • 

  • 2 cl Garlic, minced
    • 

  • 1/2 ts Dried basil
    • 

  • 1 tb Dried parsley flakes
    • 

  • 1/2 ts Pepper
    • 

  • 2    Carrots, sliced
    • 

  • 1    Whole  Onion, studded with
    • 

  • 2 whole cloves
    • 

  • 1 cn Tomato puree (15 oz.)
    • 

  • 1/2 c  Water or red wine
    • 

  • 1/2 ts 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. Servings: 8-10
servings.

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

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