Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Rump roast (4-5 lbs.)
1 ts Salt
2 tb Cooking oil
2 cl Garlic, minced
1/2 ts Dried basil
1 tb Dried parsley flakes
1/2 ts Pepper
2 Carrots, sliced
1 Whole Onion, studded with
2 whole cloves
1 cn Tomato puree (15 oz.)
1/2 c Water or red wine
1/2 ts 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 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

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