Italian Pot Roast

Name: Italian Pot Roast
Cook time: P2H
Total time: P2H20M
Yield: 10
Cuisine: Italian
Ingredients: beef roast, rump; salt; vegetable oil; garlic cloves; basil; parsley leaves; black pepper; carrots; onions; tomato purée (passata); water; beef bouillon granules; egg noodles

Submitted by flogranny

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 servings

PREP

20 min

COOK

120 min

READY

140 min

Ingredients

POUND BEEF ROAST, RUMP

TEASPOON SALT

TABLESPOONS VEGETABLE OIL

EACH GARLIC CLOVES
minced

TEASPOON BASIL
dried *

TABLESPOON PARSLEY LEAVES
dried flakes

TEASPOON BLACK PEPPER

EACH CARROTS
sliced

EACH ONIONS
whole, studded with 2 whole cloves

OUNCES TOMATO PURÉE (PASSATA)

CUP WATER
or red wine

TEASPOON BEEF BOUILLON GRANULES

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.