Title: Italian Pot Roast
Categories: Italian Beef
Yield: 10 Servings

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

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

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