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.
