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Italian Pot Roast
| Ingredients | |||
| 1 | each | rump roast (4-5 lbs.) | |
| 1 | teaspoon | salt | |
| 2 | tablespoon | cooking oil | |
| 2 | each | garlic cloves, minced | |
| 1/2 | teaspoon | dried basil | |
| 1 | tablespoon | dried parsley flakes | |
| 1/2 | teaspoon | pepper | |
| 2 | each | carrots, sliced | |
| 1 | each | whole onion, studded with 2 whole cloves | |
| 1 | cn | tomato puree (15 oz.) | |
| 1/2 | cup | water, or red wine | |
| 1/2 | teaspoon | beef bouillon granules | |
| 1 | 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. | |||
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