Recipe name:
Italian Pot Roast
Recipe category:
Beef
What are your thoughts about this classic dish?
Recipe detials:
Ingredients | |||
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 | ||
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. |