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| Italian Pot Roast Recipe |
Category: Beef / Italian
Rating:
N/A
Servings: 8-10
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Ingredients
1 rump roast (4-5 lbs.)
1 teaspoon salt
2 tablespoon cooking oil
2 centiliter garlic, minced
1/2 teaspoon dried basil
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
2 carrots, sliced
1 whole onion, studded with
1 2 whole cloves
1 can tomato puree (15 oz.)
1/2 cup water or red wine
1/2 teaspoon beef bouillon granules
1 cooked egg noodles
Cooking Directions:
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
italian,beef
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