Italian pot roast
Yield: 10 servings
Ingredients:
- 1 Rump roast (4-5 lbs.) 2 Carrots sliced
- 1 ts Salt 1 Whole Onion studded with
- 2 tb Cooking oil 2 whole cloves
- 2 cl Garlic minced 1 cn Tomato puree (15 oz.)
- 1/2 ts Dried basil 1/2 c Water or red wine
- 1 tb Dried parsley flakes 1/2 ts Beef bouillon granules
- 1/2 ts Pepper Cooked egg noodles
Instructions:
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
