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Italian pot roast

Yield: 10 Servings

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

Instructions:

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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