Recipe - Italian Pot Roast

1 Rump roast (45 lbs.)
1 teaspoon Salt
2 tablespoon Cooking oil
2 cl Garlic, minced
One half teaspoon Dried basil
1 tablespoon Dried parsley flakes
One half teaspoon Pepper
2 Carrots, cut or sliced up
1 Whole Onion, studded with
2 whole cloves
1 cn Tomato puree (15 oz.)
One half cup Water or red wine
One half teaspoon Beef bouillon granules
Cooked egg noodles

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 23 hours or until meat is tender. Discard onion. Remove
roast; cut into slices. Serve over noodles with gravy. Yield: 810
servings.

SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93
POSTED BY: Jim Bodle 2/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini