Flavorful Italian Pot Roast |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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I fix this pot roast when my grown children come over. I know it's one of their favorites, because all of them have asked for the recipe. Ingredients:
1 beef rump roast or bottom round roast (4 to 5 pounds) |
1 to 2 teaspoons salt |
2 tablespoons vegetable oil |
2 garlic cloves, minced |
1/2 teaspoon dried parsley flakes |
1/2 teaspoon pepper |
2 carrots, sliced |
1 whole onion, studded with 2 whole cloves |
1 can (15 ounces) tomato puree |
1/2 cup water or red wine |
1/2 teaspoon beef bouillon granules |
cooked egg noodles |
Directions:
1. 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.
2. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy. Yield: 8-10 servings.
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