italian pot roast

Name: Italian Pot Roast
Yield: 8
Cuisine: Italian
Ingredients: 5 pound(s) rump roast; 1 teaspoon(s) salt; 2 tablespoon(s) cooking oil; 2 - garlic cloves, minced; 1/2 teaspoon(s) dried basil; 1 tablespoon(s) dried parsley flakes; 1/2 teaspoon(s) pepper; 2 - carrots, sliced; 1 - onion, studded with 2 whole cloves; 15 ounce(s) tomato puree; 1/2 cup(s) red wine; 1/2 teaspoon(s) beef bouillon; - egg noodles

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yield 8 serving(s)

Ingredients

5 pounds rump roast
1 teaspoon salt
2 tablespoons cooking oil
2 - garlic cloves, minced
1/2 teaspoon dried basil
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
2 - carrots, sliced
1 - onion, studded with 2 whole cloves
15 ounces tomato puree
1/2 cup red wine
1/2 teaspoon beef bouillon
- egg noodles

How To Make italian pot roast

Step 1

Rub roast with salt.

Step 2

In a dutch oven, brown roast in oil.
Step 3

Add all remaining ingredients except noodles.
Step 4

Bring to a boil.
Step 5

Reduce heat and simmer, covered, about 2-3 hours or until meat is tender.
Step 6

Discard onion.
Step 7

Remove roast.
Step 8

Cut into slices.
Step 9

Serve over cooked noodles with gravy.
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