Recipe Details

Summary

Name: Italian Pot Roast

Category: Beef

Ingredients and Directions

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.