Italian Pot Roast
If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!
Yield
10 servingsPrep
20 minCook
120 minReady
140 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pound |
beef roast, rump
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | tablespoon |
parsley leaves
dried flakes |
|
| ½ | teaspoon |
black pepper
|
|
| 2 | each |
carrots
sliced |
|
| 1 | each |
onions
whole, studded with 2 whole cloves |
|
| 15 | ounces |
tomato purée (passata)
|
|
| ½ | cup |
water
or red wine |
|
| ½ | teaspoon |
beef bouillon granules
|
|
| 1 | x |
egg noodles
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef roast, rump
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 2.5 | ml |
basil
dried |
*
|
| 15 | ml |
parsley leaves
dried flakes |
|
| 2.5 | ml |
black pepper
|
|
| 2 | each |
carrots
sliced |
|
| 1 | each |
onions
whole, studded with 2 whole cloves |
|
| 433.5 | ml/g |
tomato purée (passata)
|
|
| 118 | ml |
water
or red wine |
|
| 2.5 | ml |
beef bouillon granules
|
|
| 1 | x |
egg noodles
cooked |
*
|
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 to 3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy.
Yield: 8 to 10 servings.
