💾 Archived View for shaggypeak.com › library › recipes › italian › Italian_Pot_Roast.gmi captured on 2024-05-10 at 11:16:07. Gemini links have been rewritten to link to archived content
⬅️ Previous capture (2023-03-20)
-=-=-=-=-=-=-
1 Rump roast (4-5 lbs.) 2 Carrots, sliced
1 ts Salt 1 Whole Onion, studded with
2 tb Cooking oil 2 whole cloves
2 cl Garlic, minced 1 cn Tomato puree (15 oz.)
1/2 ts Dried basil 1/2 c Water or red wine
1 tb Dried parsley flakes 1/2 ts Beef bouillon granules
1/2 ts Pepper 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 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
// sources/MM0320-4.TXT