1 Rump roast (4-5 lbs.)
1 tsp Salt
2 tbsp Cooking oil
2 cl 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
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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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