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Italian pot roast
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| Artist: |
_ |
| Categories: |
Beef, Italian, Western European |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1
| | Rump roast (4-5 lbs.) | | 1
| tsp | Salt | | 2
| tbsp | Cooking oil | | 2
| cl | Garlic, minced | | 1/2
| tsp | Dried basil | | 1
| tbsp | Dried parsley flakes | | 1/2
| tsp | Pepper | | 2
| | Carrots, sliced | | 1
| | Whole Onion, studded with | | | 2 whole cloves | | 1
| can | Tomato puree (15 oz.) | | 1/2
| cup | Water or red wine | | 1/2
| tsp | Beef bouillon granules | | | Cooked egg noodles |
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Procedures:
| 1 | Rub roast with salt. | | 2 | In a dutch oven, brown roast in oil. | | 3 | Add all remaining ingredients except noodles. | | 4 | Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender. | | 5 | Discard onion. | | 6 | Remove roast; cut into slices. | | 7 | Serve over noodles with gravy. | | 8 | Yield: 8-10 servings. |
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