shaggypeak.com /library/recipes/italian/Italian_Pot

Italian Pot Roast

Categories: italian, beef

Servings: 10

      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

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

// sources/MM0320-4.TXT