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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 pound(s) rolled rump beef roast |
2 tablespoon(s) garlic-flavored olive oil |
2 28- ounce(s) cans whole tomatoes |
2 8- ounce(s) cans italian tomato sauce |
1/2 cup(s) water |
1 tablespoon(s) garlic minced |
1 teaspoon(s) dried oregano |
1 teaspoon(s) dried basil |
1 teaspoon(s) dried parsley |
1 1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1/4 cup(s) all-purpose flour optional |
2 cup(s) hot water optional |
Directions:
1. Brown roast slowly in oil over medium heat in Dutch oven. Add tomatoes, tomato sauce, water, garlic and seasonings to Dutch oven. Broing to boil; cover, reduce heat and simmer 2 1/2 hours or until tender. turning occasionallly.
2. Cut roast into serving-sized slices. Return meat to Dutch oven, simmer, uncovered, 30 minutes. If sauce is not thick enough, combine flour mixture into sauce, a little at a time, until sauce thickens. To serve, place prepared pasta (rotini) on large serving platter. Top with sauce and sliced meat.
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