Italian Pot Roast

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 10
 

Ingredients:

5 pound rump roast -- (4-5 lbs.)
1 teaspoon salt
2 tablespoons cooking oil
2 cloves garlic
1/2 teaspoon dried basil
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
2 medium 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 teaspoon beef bouillon granules
1 package cooked egg noodles
 

Preparation:

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