Title: Italian Pot Roast
Categories: Italian, Beef
Yield: 10 Servings

1 Rump roast (4-5 lbs.)
1 ts Salt
2 tb Cooking oil
2 cl Garlic, minced
1/2 ts Dried basil
1 tb Dried parsley flakes
1/2 ts Pepper
2 Carrots, sliced
1 Whole Onion, studded with
2 whole cloves
1 cn Tomato puree (15 oz.)
1/2 c Water or red wine
1/2 ts Beef bouillon granules
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini