Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    rump roast -- (4-5 lbs.)
   1      teaspoon      salt
   2      tablespoons   cooking oil
   2      centiliters   garlic -- minced
     1/2  teaspoon      dried basil
   1      tablespoon    dried parsley flakes
     1/2  teaspoon      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  teaspoon      beef bouillon granules
                        cooked egg noodles

Preparation:

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