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