Italian Pot Roast Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1: Rump roast, 4-5 lbs.
1 tsp: Salt,
2 tbsp: Cooking oil,
2 centiliter: Garlic, minced
1/2 tsp: Dried basil,
1 tbsp: Dried parsley flakes,
1/2 tsp: 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 tsp: Beef bouillon granules,
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.
SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine,
Feb./Mar.93 POSTED BY: Jim Bodle 2/93
Source from luhu.jp
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
Source from luhu.jp