Italian recipes

Italian Pot Roast

Course : Italian
Serves: 10

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Ingredients:

5 pound rump roast -- (4-5 lbs.)

1 teaspoon salt

2 tablespoons cooking oil

2 cloves garlic minced

1/2 teaspoon dried basil

1 tablespoon dried parsley flakes

1/2 teaspoon pepper

2 medium 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

1 package cooked egg noodles

Preparation / 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

Italian Pot Roast

Ingredients:

Preparation / Directions:

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