Italian Pot Roast

Answer 1

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

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.