Italian Pot Roast

Recipe Ingredients

1		Rump roast - (4-5 lbs.)
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Cooking oil
2		Garlic - minced
1/2 teaspoon	2.5ml	Dried basil
1 tablespoon	15ml	Dried parsley flakes
1/2 teaspoon	2.5ml	Pepper
2		Carrots - sliced
1		Onion - studded with
2		Whole cloves
1		Tomato puree - (15 oz.)
1/2 cup	118ml	Water or red wine
1/2 teaspoon	2.5ml	Beef bouillon granules
		Cooked egg noodles

Recipe 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

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